Mexican Beef and Cornbread Pie |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe from my MIL, Rachel. Ingredients:
1 lb very lean ground sirloin |
1 large onion, chopped |
2 large tomatoes, chopped |
1 (10 ounce) package frozen whole kernel corn |
1 large green pepper, chopped |
1 teaspoon chili powder |
1 tablespoon worcestershire sauce |
2 beef bouillon cubes or 2 chicken bouillon cubes |
1 cup hot water |
1 1/2 cups yellow cornmeal |
3 1/2 cups water |
1/4 teaspoon salt (optional) |
1 tablespoon margarine |
Directions:
1. Preheat oven to 400 degrees.
2. Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
3. Pour beef into a paper towel lined strainer and drain well.
4. Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
5. Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
6. Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
7. Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
8. Bake, uncovered, 30 to 40 minutes until topping is golden.
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