Burger Upside Down Corn Bread Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), minced | |
| Ground chuck | 1 1/2 Pound | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| Tomato puree | 1 8 Ounce | |
| Flour | 1 Tablespoon | |
| 1 12-oz. package corn muffin mix | ||
| Parsley | 1 Tablespoon, minced | |
Directions
Melt the butter in a large skillet.
Add the onion and saute for about 5 minutes or until golden brown.
Add the ground chuck and cook over medium heat, stirring frequently, for about 5 minutes or until browned.
Add the chili powder, salt, pepper, olives and tomato puree and simmer for 5 minutes longer.
Combine the flour and 1 tablespoon water and stir until smooth.
Add to beef mixture and cook, stirring constantly, for 3 minutes or until thickened.
Place in a 9 x 9 x 1-inch baking pan.
Prepare corn muffin mix according to package directions and spread over beef mixture.
Bake in 400-degree oven for 20 minutes.
Invert on a serving platter and garnish with parsley.
Add the onion and saute for about 5 minutes or until golden brown.
Add the ground chuck and cook over medium heat, stirring frequently, for about 5 minutes or until browned.
Add the chili powder, salt, pepper, olives and tomato puree and simmer for 5 minutes longer.
Combine the flour and 1 tablespoon water and stir until smooth.
Add to beef mixture and cook, stirring constantly, for 3 minutes or until thickened.
Place in a 9 x 9 x 1-inch baking pan.
Prepare corn muffin mix according to package directions and spread over beef mixture.
Bake in 400-degree oven for 20 minutes.
Invert on a serving platter and garnish with parsley.
Chef
