Try this Tex-Mex Beef Cobbler with Cheddar Cornbread recipe, or contribute your own.
Suggest a better descriptionIn 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 cjhartlin@msn.com 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 | ||
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Calories: 443 | ||
Calories from Fat: 139 (31%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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