Zesty Corn Cakes

18 ingredients
4 steps

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (6 ounces) tomato paste
  • 1/3 cup water
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces process cheese (Velveeta), cubed
  • 2/3 cup evaporated milk
  • 1/2 teaspoon chili powder
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • 1 egg, beaten
  • 2 tablespoons butter, melted

Directions

  1. 1
    In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened.
  2. 2
    In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
  3. 3
    In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown.
  4. 4
    Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.

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