Chili Corn Bread Bake
 
  chili
1 lb.  ground beef
1 cup  chopped onions
1/2 cup  chopped bell peppers
1 tsp  bottled garlic
1 can  pinto beans, drained
1   8oz can tomato sauce
1 package  taco seasoning mix
1 can  mexican seasoned tomatoes, with juice
 
  corn bread:
1 cup  flour
1 cup  yellow cornmeal
2 Tbsp  sugar
3 tsp  baking powder
1/2 tsp  salt
1/2 can  cream style corn
1/2 cup  milk
1 large  egg
1 cup  shredded cheddar cheese
 
grease a 13x9x2" pan. in large skillet over medium heat, cook ground 
beef, onions, bell pepper and garlic until meat is no longer pink and is 
lightly browned. drain well. stir in beans, tomato sauce, tomatoes and 
taco seasoning. simmer 10 minutes. in medium bowl, combine flour, 
cornmeal, sugar, baking powder and salt, mix well. in small bowl, combine 
corn, milk and egg, beat well. add to dry ingredients, stir just until 
moistened. spoon half of cornbread into greased casserole, sprinkle with 
half of cheese. spoon chili over cheese, sprinkle with remaining cheese. 
spoon remaining cornbread batter over cheese and chili filling. spread 
gently so it covers all of filling. bake at 350 degrees for 30 to 40 mins. 
or until top is golden brown. let stand 5 minutes before serving. 
 
bonapetit' pattyg from missouri 
 
 
-- 
(ID: 7711) Mirror: rec.food.recipes: Tue, May 11, 2004


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