Mexican Beef And Cornbread Pie

13 ingredients
8 steps

Ingredients

  • 1 lb very lean ground sirloin
  • 1 large onion, chopped
  • 2 large tomatoes, chopped
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 large green pepper, chopped
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 beef bouillon cubes or 2 chicken bouillon cubes
  • 1 cup hot water
  • 1 1/2 cups yellow cornmeal
  • 3 1/2 cups water
  • 1/4 teaspoon salt (optional)
  • 1 tablespoon margarine

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
  3. 3
    Pour beef into a paper towel lined strainer and drain well.
  4. 4
    Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
  5. 5
    Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
  6. 6
    Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
  7. 7
    Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
  8. 8
    Bake, uncovered, 30 to 40 minutes until topping is golden.

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