Mexican Beef and Cornbread Pie

This is a recipe from my MIL, Rachel.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  lb  very  lean ground sirloin
• 1  large onion, chopped
• 2  large tomatoes, chopped
• 1 (10 ounce) package frozen whole kernel corn
• 1  large green pepper, chopped
• 1  teaspoon chili powder
• 1  tablespoon Worcestershire sauce
• 2  beef bouillon cubes or 2  chicken bouillon cubes
• 1  cup hot water
• 1 1⁄2 cups yellow cornmeal
• 3 1⁄2 cups water
• 1⁄4 teaspoon salt (optional)
• 1  tablespoon margarine

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.