Mexican Beef And Cornbread Pie Recipe
Ingredients
| MEAT MIXTURE | ||
| 1 pound very lean ground sirloin | ||
| Onion | 1 Large, chopped | |
| Tomatoes | 2 Large, chopped | |
| 1 10-ounce package frozen whole kernel corn | ||
| Green bell pepper | 1 Large, chopped | |
| Cumin powder | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 cup homemade | ||
| Chicken or Beef Stock | ||
| CORNBREAD MIXTURE | ||
| Yellow cornmeal | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| 3 large egg whites, lightly beaten | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| 1 tablespoon acceptable vegetable oil | ||
Directions
Preheat oven to 400° F.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
Pour contents of pan into a strainer or colander lined with paper towels.
Allow fat to drain out.
Return meat to the pan, add onions and cook until onions are translucent, about 3 minutes.
Add tomatoes, corn, bell pepper, cumin, chili powder, salt, Worcestershire sauce and stock.
Simmer, uncovered, 20 to 25 minutes.
In a bowl, mix together cornmeal, flour, sugar, salt and baking powder.
In another bowl, combine egg whites, milk and oil; add to cornmeal mixture.
Mix lightly.
Place meat mixture in a 10 X 10 X 2-inch baking dish.
Spoon cornbread mixture over meat and spread lightly to cover surface.
Bake, uncovered, 30 to 40 minutes, or until cornbread is golden brown.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
Pour contents of pan into a strainer or colander lined with paper towels.
Allow fat to drain out.
Return meat to the pan, add onions and cook until onions are translucent, about 3 minutes.
Add tomatoes, corn, bell pepper, cumin, chili powder, salt, Worcestershire sauce and stock.
Simmer, uncovered, 20 to 25 minutes.
In a bowl, mix together cornmeal, flour, sugar, salt and baking powder.
In another bowl, combine egg whites, milk and oil; add to cornmeal mixture.
Mix lightly.
Place meat mixture in a 10 X 10 X 2-inch baking dish.
Spoon cornbread mixture over meat and spread lightly to cover surface.
Bake, uncovered, 30 to 40 minutes, or until cornbread is golden brown.
Chef
