Once again I found myself facing dinner with a pound of ground beef thawing in the fridge and no idea what to do with it. A quick glance at my pantry (Mexican-style tomatoes and Cornmeal) told me that it was Tex-Mex night at our house!
This recipe is great because you can adjust the heat and the sweetness of the cornbread topping, which makes it the perfect dish for a picky family.
Mexicali Cornbread Pie
1 lb. ground beef
1/2 cup chopped onion (I used frozen)
1 (15 oz) can Mexican-style diced tomatoes drained
(or tomatoes with green chilies)
1 cup frozen whole kernel corn, thawed
1 tsp. chili powder (or more to taste)
1/2 tsp. cumin
1/4 tsp. salt
1/2 cup finely shredded Mexican cheese blend
(plus 1/4 cup for garnish)
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar (more or less to taste)
1 1/4 tsp. baking powder
1/2 tsp. salt
1 egg
2/3 cup milk
2 Tbsp. oil
1/2 cup frozen whole kernel corn, thawed
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
Sprinkle with 1/2 cup of cheese:
In separate bowl combine remaining ingredients (adding corn last) for cornbread topping. Pour over meat and cheese mixture making sure to spread it evenly over the surface.
Bake for 30 minutes until top is golden and cornbread is cooked through.
Serve plain or sprinkle with more shredded cheese.
My kids both liked it, but if I was making it for myself I would add a little more chili powder to increase the heat. It also depends on what type of tomatoes you use, since the heat can vary greatly between the different varieties and brands.
In any case, this is a great flexible recipe. And since it uses pantry basics and only takes about 45 minutes from fridge to plate, it is a keeper!
