"MEXICAN BEEF AND CORNBREAD PIE"

1 lb. lean ground beef
1 large onion chopped
2 large tomatoes chopped
1 pkg (10oz) frozen corn
1 large green pepper
1/2 tsp. salt
1 tsp. each cumin and chilli powder
1 tbsp. Worchestire sauce
1 cup chicken broth
 

TOPPING: 1 1/2 cups yellow cornmeal, 3 1/2 cups water.
 

Preheat oven to 400*. Brown beef, pour into paper towel lined strainer. Return beef to skillet and add onions cooking until onions translucent. Add remaining ingredients. Simmer uncovered 20 minutes.

TOPPING: Combine cornmeal and water in saucepan, stirring constantly. Cook until thickened (3 minutes). Place beef mixture into baking dish. Spoon on cornmeal mixture, spreading to cover. Bake uncovered for 30-40 minutes until topping is golden.
 

Back to the Kitchen