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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, minced
2 cups frozen corn, thawed ( or 1 can 15oz corn, drained)
1 can black beans, rinsed and drained
2 (14 1/2oz) cans Mexican or chili style diced tomatoes
Taco seasoning package
Corn Bread topping
1 cup yellow cormeal
1/2 cup flour
1 1/2 tablespoon of sugar (or more if you like really sweet cornbread)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/4 cup vegetable oil
Oil a 9x13 dish
Brown the meat in a large skillet breaking it up. Use a slotted spoon, add the meat to the 9x13 dish. Drain all but about 3 tablesppoon of fat from skillet if you have a lot of fat from meat.
Add the onion and bell pepper to skillet and cook about 7-8 minutes. Add the garlic, taco seasoning, stirring constantly.
Add the corn, beans and tomatoes.
Cover pan and bring to gentle boil. Stir occasionally.
Stir the vegetable into the meat and level off with back of a spoon.
Heat the oven to 400 degrees.
Sift the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Whisk the eggs, milk and oil in another bowl.
Add the dry ingredients to the eggs and mix until blended. Pour the batter over the meat mixture and spread it out evenly.
Bake the pie for 22 minutes or until top is brown and a toothpick inserted into the cornbread, comes out clean.
Makes 8-10 servings.
Mexican Pie
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, minced
2 cups frozen corn, thawed ( or 1 can 15oz corn, drained)
1 can black beans, rinsed and drained
2 (14 1/2oz) cans Mexican or chili style diced tomatoes
Taco seasoning package
Corn Bread topping
1 cup yellow cormeal
1/2 cup flour
1 1/2 tablespoon of sugar (or more if you like really sweet cornbread)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/4 cup vegetable oil
Oil a 9x13 dish
Brown the meat in a large skillet breaking it up. Use a slotted spoon, add the meat to the 9x13 dish. Drain all but about 3 tablesppoon of fat from skillet if you have a lot of fat from meat.
Add the onion and bell pepper to skillet and cook about 7-8 minutes. Add the garlic, taco seasoning, stirring constantly.
Add the corn, beans and tomatoes.
Cover pan and bring to gentle boil. Stir occasionally.
Stir the vegetable into the meat and level off with back of a spoon.
Heat the oven to 400 degrees.
Sift the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Whisk the eggs, milk and oil in another bowl.
Add the dry ingredients to the eggs and mix until blended. Pour the batter over the meat mixture and spread it out evenly.
Bake the pie for 22 minutes or until top is brown and a toothpick inserted into the cornbread, comes out clean.
Makes 8-10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.