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Categories:
ground beef onion garlic bell pepper taco seasoning Worcestershire sauce salt tomato sauce beans egg milk Cheddar cheese fresh chives sugar salt corn mix
Viewed: 70 - Published at: a year agoIngredients
- 1 pound Lean Ground Beef
- 1 whole Onion, Peeled And Chopped
- 4 cloves Garlic, Peeled And Minced
- 1 whole Bell Pepper, Any Color, Diced
- 3 Tablespoons Taco Seasoning (optional)
- 2 Tablespoons Worcestershire Sauce
- Salt And Pepper, to taste
- 1/2 cups Tomato Sauce
- 1 can (about 14 Oz. Size) Red Kidney Beans
- 1 whole Egg
- 1 cup Milk (low-fat Is Fine)
- 1/2 cups Cheddar Cheese, Shredded
- 2 Tablespoons Fresh Chives, Chopped
- 1 teaspoon Sugar
- 1/4 teaspoons Salt
- 1 cup Corn Kernels (frozen Is Fine)
- 1 box (8.5 Oz. Size) Instand Cornbread Mix (I Used Jiffy)
Method
- In a large skillet, brown the beef and continue cooking it while adding the onion, garlic, bell pepper and seasonings, approximately 10 minutes.
- Finish by adding the tomato sauce and beans and allow to cool slightly.
- Pour into a 9 square or round baking dish or leave in the skillet if it is oven safe.
- For the topping, iIn a separate bowl, mix together the egg, milk, cheese, chives, sugar, salt and corn kernels.
- Add the cornbread mix and blend.
- The mixture will be a little lumpy.
- Allow to sit for about 10 minutes then spoon over the meat mixture.
- Cook in a preheated 350 degrees F oven for 30 minutes, then raise the temperature to 400 degrees F and cook for an additional 15 minutes or until the cornbread is set and lightly golden brown.
