1 pound ground beef
1 large onion, chopped
1/2 green bell pepper, chopped
1 (11-ounce) can corn kernels, drained
1 (10 3/4-ounce) can tomato soup
1 cup water
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon pepper
Cornbread Topping
Garnishes: shredded Cheddar cheese, sour cream, cilantro sprigs
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in corn and next 5 ingredients. Reduce heat and simmer 15 minutes.
Pour beef mixture into a lightly greased 2-quart baking dish. Spread Cornbread topping over beef mixture.
Bake at 425 for 18 to 20 minutes or until golden. Garnish, if desired.
Cornbread Topping
3/4 cup cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 tablespoon vegetable oil
Stir together first 4 ingredients. Add egg, milk, and oil, stirring well.
« Beef
