Mexican Beef And Cornbread Pie Recipe

The best delicious Mexican Beef And Cornbread Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Beef And Cornbread Pie recipe today!

Hello my friends, this Mexican Beef And Cornbread Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Beef And Cornbread Pie is amazingly delicious, and addictive, everyone will be asking for more Mexican Beef And Cornbread Pie.

What Makes This Mexican Beef And Cornbread Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Beef And Cornbread Pie.

Ready to make this Mexican Beef And Cornbread Pie Recipe? Let’s do it!

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Ingredients & Directions


1 lb Very lean ground sirloin
1 lg Onion; chopped
2 lg Tomatoes; chopped
1 pk (10-oz) frozen whole kernel
-corn
1 lg Green bell pepper;
-chopped
1 ts Cumin powder
1 ts Chili powder; or to taste
1/2 ts Salt (optional)
1 tb Worcestershire sauce
1 c Homemade beef stock (see
-recipe “Beef Stock #2” in
-this cookbook)

-CORNBREAD MIXTURE-
1 1/2 c Yellow cornmeal
1/4 c All-purpose flour
1 ts Sugar (optional)
1/4 ts Salt (optional)
2 ts Baking powder
3 lg Egg whites; lightly
-beaten
1/2 c Skim milk
1 tb Olive or canola oil

Preheat oven to 400 degrees. Heat a heavy, 10-inch, non-stick skillet over
medium heat. Add ground meat and sauce 4-5 minutes, or until meat is no
longer pink. Pour contents of pan into a strainer. Allow fat to drain out.
Return meat to the pan, add onions, and cook until onions are translucent,
about 3 minutes. Add tomatoes, corn, bell pepper, cumin, chili powder,
Worcestershire and stock. Simmer, uncovered, 20-25 minutes.

In a bowl, mix together the cornmeal, flour, sugar, salt and baking
powder. In another bowl, combine egg whites, milk and oil; add to cornmeal
mixture. Mix lightly.

Place meat mixture in a 10x10x2-inch baking dish. Spoon cornbread mixture
over meat and spread lightly to cover surface. Bake, uncovered, 30-40
minutes or until corn bread is golden brown.

Makes 6 servings of 370 calories each.

NEWSPAPER ARTICLE

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

Yields
6 Servings

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