 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
have this to go with your next mexican meal Ingredients:
1-3/4 cups chopped onion |
3/4 cup chopped green bell pepper |
2 tablespoons bottled chipotle sauce |
1 (15-oz) can pinto beans with zesty sauce, (not -drained) |
1 (14.5-oz) can no-salt-added diced tomatoes, drained |
3/4 cup chopped fresh cilantro, divided |
1-1/2 tablespoons butter, melted |
2 teaspoons baking powder |
3/4 pound ground round |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
1/2 cup salsa |
1/2 teaspoon salt |
1 large egg, lightly beaten |
2/3 cup milk |
Directions:
1. Preheat oven to 400 degrees
2. . Heat a skillet over medium-high heat. Add onion, bell pepper & beef; cook 5 minutes or until meat is browned, stir to crumble. Stir in salsa, chipotle sauce, beans & tomatoes; cook 5 minutes, stir often Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole dish.
3. Combine flour, cornmeal, sugar, baking powder & salt in a bowl. Add 1/4 cup cilantro, milk, butter & egg; stir until well-blended. Spoon batter over beef mixture; spread evenly, bake for 35 minutes or until golden.
4. Serves 8.
|
|