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Recipe info
Category: Sweets/Desserts/Cobblers
Rating: 0.00

Tex-Mex Beef Cobbler with Cheddar Cornbread

Categories: Easy, Meats, Main dish
Yield: 5 Servings

----------------------------PREHEAT OVEN TO 400----------------------------

---------------------------10-CUP CASSEROLE DISH---------------------------
1 lb Lean ground beef
1 Onion, chopped
2 Cloves garlic,finely chopped
1 lg Green bell pepper, chopped
2 ts Chili powder
1 ts Dried oregano
1/2 ts Ground cumin
2 tb All-purpose flour
1 1/2 c Beef stock
1 cn 7 1/2 oz. tomato sauce
1 cn 12 oz. corn kernels, drained

-----------------------------CHEDDAR CORNBREAD-----------------------------
2/3 c All-purpose flour
1/2 c Cornmeal
1 1/2 ts Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Shredded Cheddar cheese
1 lg Egg
2/3 c Milk

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 Source: Fast & Easy Cooking

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
on Feb 17, 1999



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