Mexican Beef And Beans Recipe
This recipe of Mexican Beef And Beans was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. Stock up on more and more Beef as you will want to make this Mexican Beef And Beans time and again. It is a staple food of the Mexican people which has now gained popularity the world over. In my view, if one calls oneself a good cook, one must have a personal recipe of Mexican Beef And Beans, just like I do.
Ingredients
1 pound ground beef
1 medium-sized onion, chopped
1 medium-sized celery stalk, chopped
1 garlic clove, crushed
1 15 1/4- to 19-ounce can red kidney beans, drained
1 14 1/2 to 16 ounce can tomatoes
1 4-ounce can chopped green chilies, drained
3 tablespoons chili sauce
Salt
1/4 pound Monterey Jack or mild Cheddar cheese, shredded
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 8 1/2- to 8 3/4-ounce can cream-style corn
1/2 cup milk
1 egg
Directions
1. In 12-inch skillet over high heat, cook ground beef, onion, celery, and garlic, stirring frequently, until all pan juices evaporate and meat is well browned. Stir in red kidney beans, tomatoes with their liquid, green chilies, chili sauce, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally. Remove skillet from heat; stir in 1/2 cup shredded cheese until melted.
2. Preheat oven to 350°F. Grease deep 2-quart casserole; set aside. In medium-sized bowl, mix flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. In small bowl, beat cream-style corn, milk, and egg. Stir liquid into dry ingredients just until moistened.
3. Spoon two-thirds cornmeal mixture into prepared casserole; sprinkle with remaining 1/2 cup cheese. Spoon ground-beef mixture over cheese. Spoon remaining cornmeal mixture around edge to make a border.
4. Bake casserole, uncovered, 30 minutes or until corn bread is golden and toothpick inserted into corn bread comes out clean.
2. Preheat oven to 350°F. Grease deep 2-quart casserole; set aside. In medium-sized bowl, mix flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. In small bowl, beat cream-style corn, milk, and egg. Stir liquid into dry ingredients just until moistened.
3. Spoon two-thirds cornmeal mixture into prepared casserole; sprinkle with remaining 1/2 cup cheese. Spoon ground-beef mixture over cheese. Spoon remaining cornmeal mixture around edge to make a border.
4. Bake casserole, uncovered, 30 minutes or until corn bread is golden and toothpick inserted into corn bread comes out clean.
