MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Cornbread Casserole
Categories: Beef, Vegetables, Beans, Chilies, Cheese
Yield: 6 servings

1 lb Ground beef
1 sm Onion; chopped
15 oz Can Ranch Style beans
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
2 ts Worcestershire sauce
1 1/2 ts Chilli spice mix
1 ts Onion powder
1 ts Garlic powder
ds (ea) salt & pepper
2/3 c Shredded Cheddar cheese or
- Mexican cheese blend

MMMMM--------------------------TOPPING-------------------------------
1/2 c A-P flour
1/2 c Cornmeal
2 tb Sugar
2 ts Baking powder
1/4 ts Salt
1 lg Egg; beaten
1/2 c Milk
1 tb Oil
1/4 c Finely chopped, seeded
- jalapeno or chopped green
- chilies; opt

Set oven @ 425ºF/218ºC.

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Add beans,
tomatoes, Worcestershire sauce, chilli spice, salt and
pepper; bring to a boil. Reduce heat; simmer, uncovered,
5 minutes.

Transfer to a greased 11" X 7" baking dish. Sprinkle
with cheese. For topping, in a small bowl, combine
flour, cornmeal, sugar, baking powder and salt. Combine
egg, milk and oil; stir into dry ingredients just until
moistened. If desired, stir in jalapeno pepper. Spoon
over filling; gently spread to cover top.

Bake, uncovered, until filling is bubbly and a toothpick
inserted into topping comes out clean, 15-20 minutes.

Nancy Mock, Southbridge, Massachusetts

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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