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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I can remember making this as a young bride in our duplex a couple blocks from campus. It is a great budget dish. I probable stretched and only used 1 pound of ground beef. I am recreating this from memory. Back then I probably used Jiffy cornbread mix instead of from scratch for the top. Ingredients:
2 lbs ground beef |
1 onion, chopped |
2 teaspoons garlic, minced |
1 green pepper, chopped |
16 ounces tomatoes (either canned whole or chopped fresh) |
16 ounces corn (i would use frozen) |
16 ounces black beans (canned and drained or cooked from dry) |
1 tablespoon chili powder |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon pepper |
2 cups milk |
2 tablespoons butter |
1 cup cornmeal |
2 tablespoons sugar |
Directions:
1. Preheat oven to 350°F.
2. Saute the ground beef. Drain most of the fat.
3. Add the onions, green pepper and garlic; cook just a bit.
4. Add tomatoes, corn, salt and pepper, and chili powder; stir and add corn meal.
5. Pour this all in a 13x9-inch pan.
6. In a sauce pan pour in 2 cups milk, 1 teaspoon salt, 2 tablespoons butter and 1 cup of corn meal.
7. Stir until thick (it thickens fast).
8. Pour mixture on top of the hamburger mixture.
9. You can sprinkle cheddar cheese on top in the last 15 minutes, if you want to do so.
10. Bake until golden, about 45 minutes to 1 hour.
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