Mexican Beef And Cornbread Pie Recipes

Steps:

• 1. In a large cast iron skillet brown ground beef and onion. Drain and pour into a medium mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and teaspoon cumin. Stir and set aside.
• 2. Preheat oven to 400 degrees. In a large mixing bowl add cornmeal, baking powder, sugar, 1/2 teaspoon salt. Then add 1 cup cheddar and coat cheese well with the dry ingredients. Then add cream style corn, milk, and green chiles.
• 3. Pour half of the cornbread mixture in the cast iron skillet that the ground beef was cooked in. Pour all of the ground beef mixture on top of the cornbread mixture. Top with remaining cornbread mixture.
• 4. Bake 30 to 40 minutes until golden brown. Remove from oven and top with remaining cup of cheese. Let sit until cheese is melted about 10 minutes. Served sliced with salsa and sour cream (optional)

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
• Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.

Steps:

• Preheat oven to 400 degrees.
• Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
• Pour beef into a paper towel lined strainer and drain well.
• Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
• Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
• Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
• Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
• Bake, uncovered, 30 to 40 minutes until topping is golden.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Steps:

• Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.