In a large nonstick skillet over medium-high heat, cook beef, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Stir in onion, garlic, green pepper, chili powder, oregano and cumin; cook, stirring, for 4 minutes or until softened. Blend in flour; stir in stock and tomato sauce. Bring to a boil stirring, until thickened. Reduce heat, cover and simmer for 5 minutes. Stir in corn; cook for 2 minutes or until piping hot. Spoon into casserole dish. Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and salt; mix in cheese. In another bowl, beat together egg and milk. Stir into dry ingredients to make a smooth batter. Spoon over beef mixture in an even layer. Bake for 20 to 25 minutes or until top is lightly golden and filling is bubbly. Tip: Add 1 tsp. additional chili powder along with 1/4 tsp. red pepper flakes or to taste, to the ground beef mixture for a more assertive chili flavor. Yield: 5 to 6 servings Typed in MMFormat by firstname.lastname@example.org Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 5|
|Calories from Fat: 139 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 113.8mg||35 %|
|Sodium 1314.8mg||45 %|
|Potassium 1302.6mg||34 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 40.2g|
|Protein 33.9g||48 %|
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Calories per serving: 443
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