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Mexican Beef And Cornbread Pie

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Ingredients
For meat mixture
  Lean ground sirloin 1 Pound
  Onion 1 Large, chopped
  Tomatoes 2 Large, chopped
  Frozen whole kernel corn 10 Ounce (1 package)
  Green bell pepper 1 Large, chopped
  Cumin powder 1 Teaspoon
  Chili powder 1 Teaspoon (to taste)
  Salt 1⁄2 Teaspoon (optional)
  Worcestershire sauce 1 Tablespoon
  Homemade chicken stock/Beef stock 1 Cup (16 tbs)
For cornbread mixture
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon (optional)
  Salt 1⁄4 Teaspoon (optional)
  Baking powder 2 Teaspoon
  Egg whites 3 Large, lightly beaten
  Skim milk 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon (acceptable)
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Healthy

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