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Beef, Bean and Cornbread Casserole

Source of Recipe


Cooking Light, Jan/Feb 1995, page 58






List of Ingredients



• 3/4 pound 93% ultra-lean ground beef
  
• 1 cup chopped onion
  
• 1 clove garlic, minced
  
• Vegetable cooking spray
  
• 1 tablespoon chili powder
  
• 1 1/2 teaspoons ground cumin
  
• 1 teaspoon sugar
  
• 1/2 teaspoon dried oregano
  
• 2 (8-ounce) cans no-salt-added tomato sauce
  
• 1 (16-ounce) can pinto beans, drained
  
• 1 (4 1/2-ounce) can chopped green chiles, drained
  
• 3/4 cup skim milk
  
• 1 egg, lightly beaten
  
• 1 1/3 cups self-rising yellow cornmeal mix
  






Instructions



1. Cook beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain the beef mixture in a colander.
   
   
2. Return beef mixture to pan. Add chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, and chiles; cover and cook over medium-low heat for 10 minutes. Pour mixture into a 2-quart casserole coated with cooking spray; set aside.
   
   
3. Combine the milk and egg in a bowl, and stir well. Add the cornmeal mix, and stir well. Pour the cornmeal mixture over the beef mixture.
   
   
4. Bake at 400 degrees for 20 minutes or until the corn-bread topping is lightly browned.