Fiesta Beef Casserole

F

flash

Guest
Fiesta Beef Casserole


spacer.gif
3 tbsp (45 mL) vegetable oil
1 cup (250 mL) each chopped onion and green pepper
2 tsp (10 mL) chili powder
1 tsp (5 mL) each ground cumin and dried oregano leaves
1 clove garlic, crushed
1 1/2 lb (750 g) lean ground beef
1 can (398 mL) Baked Beans in Tomato Sauce
1 cup (250 mL) Tomato Ketchup
1 cup (250 mL) Chili Sauce
1 cup (250 mL) each cornmeal and all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each salt and pepper
3/4 cup (175 mL) milk
2 large eggs, lightly beaten
spacer.gif
spacer.gif
spacer.gif


Preheat oven to 375° F (190° C). Heat 1 tbsp (15 mL) of the oil in a large, deep skillet set over medium heat. Add onion, green pepper, chili powder, cumin, oregano and garlic; cook for 5 minutes or until vegetables soften.

spacer.gif
Increase heat to medium-high; crumble in beef and cook until browned, about 5 minutes. Stir in beans, ketchup and chili sauce; transfer to a 13-x 9-in. (3 L) baking dish.
spacer.gif


Mix cornmeal with flour, baking powder, salt and pepper. Whisk milk with eggs and remaining oil. Stir into dry ingredients until just moistened.
spacer.gif


Drop cornmeal mixture by spoonfuls on top of the meat. Bake for 30 minutes or until topping is browned. Makes 8 servings.
 
Top