Friday, October 7, 2011

Hamburger Cornbread Casserole

Hamburger Cornbread Casserole

1  lb  Ground Beef or Turkey
1  small  Onion
1  (15-oz)  Ranch-Style Beans
1  (14.5-oz)  Tomatoes with Green Chilies (Ro-Tel)
1  teaspoon  Chili Powder

1/2  Cup  Flour
1/2  Cup  Cornmeal
2  Tablespoons  Sugar
2  teaspoons  Baking Powder
1/4  teaspoon  Salt
1  Egg, beaten
1/2  Cup  Milk
1  Tablespoon  Canola Oil

In a large skillet, cook Ground Beef and Onion until meat is no longer pink; drain.  Add the Ranch-Style Beans, Tomatoes and Chili Powder; bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Transfer to a 11 x 7 coated with non-stick spray.

For Topping, in a small bowl, combine the Flour, Cornmeal, Sugar, Baking Powder and Salt.  Combine the Egg, Milk and Oil; stir into dry ingredients just until moistened.  Spoon over filling; gently spread to cover the top.

Bake, uncovered, at 425* for 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.  Let stand for 5 minutes before cutting.  Serves 6.

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