Beef, Bean, and Corn-Bread Casserole 3/4 pound 93% ultra-lean ground beef 1 cup chopped onion 1 clove garlic -- minced Vegetable cooking spray 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 teaspoon sugar 1/2 teaspoon dried oregano 16 ounces no-salt-added tomato sauce -- (2 cans) 16 ounces pinto beans -- (1 can) drained 4 1/2 ounces chopped green chiles -- (1 can) drained 3/4 cup skim milk 1 egg -- lightly beaten 1 1/3 cups self-rising yellow cornmeal mix Cook beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain the beef mixture in a colander. Return beef mixture to pan. Add chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, and chiles; cover and cook over medium-low heat for 10 minutes. Pour mixture into a 2-quart casserole coated with cooking spray; set aside. Combine the milk and egg in a bowl, and stir well. Add the cornmeal mix, and stir well. Pour the cornmeal mixture over the beef mixture. Bake at 400 degrees for 20 minutes or until the corn-bread topping is lightly browned. Yield: 4 servings.
Posted on: Wed, 17 Jul 2013 21:23:27 +0000
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