Hamburger Corn Bread Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas Ingredients:
1 pound lean ground beef (90% lean) |
1 small onion, chopped |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon chili powder |
1 teaspoon worcestershire sauce |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg, beaten |
1/2 cup fat-free milk |
1 tablespoon canola oil |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
3. Bake, uncovered, at 425° for 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
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