Mexican Beef and Cornbread Pie

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

This is a recipe from my MIL, Rachel.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
  3. Pour beef into a paper towel lined strainer and drain well.
  4. Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
  5. 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.
  6. 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.
  7. Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
  8. Bake, uncovered, 30 to 40 minutes until topping is golden.

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