Mexican Beef And Beans
|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|
|Monterey jack cheese/Mild cheddar cheese||1⁄4 Pound, shredded|
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Canned cream style corn||8 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
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.