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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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I have not tried this yet, but sure sounds good. This looks as if it could make a great dish for pot lucks, or OMAC's. Ingredients:
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 (10 ounce) package frozen whole kernel corn, partially thawed |
1 1/4 cups salsa, medium-hot (or to taste) |
1 tablespoon unsweetened cocoa powder |
2 teaspoons ground cumin |
1 1/2 teaspoons salt, divided |
1 teaspoon dried oregano |
1/4 teaspoon cinnamon |
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded |
1/3 cup fresh cilantro, chopped |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
2/3 cup milk |
3 tablespoons butter, melted |
1 egg, beaten |
fresh cilantro leaves |
chili pepper |
sour cream (optional) |
Directions:
1. Preheat oven to 400 degrees F.
2. Spray 11 x7 baking dish with nontick cooking spray.
3. Brown beef with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat. Drain fat. Stir in corn, salsa, cocoa, cumin, 1 tsp salt, oregano and cinnamon. Bring to a boil. Reduce heat to medium-low; simmer uncovered 8 minutes, stirring occasionally.
4. Remove from heat; stir in cheese and cilantro.
5. Spread into prepared dish.
6. Combine flour, cornmeal, sugar, baking powder and remaining 1/2 tsp salt in large bowl. Add milk, butter and egg; stir just until dry ingredients are moistend.
7. Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
8. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes or until topping is light brown and filling is bubbly.
9. Let stand 5 minutes before serving.
10. Garnish with cilantro, chile pepper and sour cream.
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