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Mexican Beef And Beans

Western.Chefs's picture
Ingredients
  Ground beef 1 Pound
  Onion 1 Medium, chopped
  Stalk celery 1 Medium, chopped
  Garlic 1 Clove (5 gm), crushed
  Canned red kidney beans 19 Ounce, drained (1 Can)
  Canned tomatoes 16 Ounce (1 Can)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Chili sauce 3 Tablespoon
  Salt To Taste
  Monterey jack cheese/Mild cheddar cheese 1⁄4 Pound, shredded
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Baking powder 4 Teaspoon
  Canned cream style corn 8 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Egg 1
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

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