Well last night we tried out a new recipe that I tweaked a little and we really enjoyed it. It s an easy but hardy recipe that I will be making again. The delicious cornbread on the top really made the dish!
This dish makes approximately 6 servings. This recipe was adapted from cdkitchen.com.
- 2-8oz cans of tomato sauce or 2 cups of tomato sauce
- 1-lb of ground beef
- 1-can of Kidney beans or pinto beans or 1 1/2 cups of cooked kidney beans or pinto beans
- 1/2 cup of water
- 2 tsp cumin
- 2 tsp of garlic powder
- 1-2 tsp of chili powder
- 1-2 tsp of minced onions or 1/2 of an onion diced
- 1/2 tsp of salt
- 1 cup of cheddar cheese-shredded
Ingredients for the Corn Bread Crust:
(I used Laura’s recipe at Heaven Homemakers but halved it!)
- 1/2 cup cornmeal
- 1/2 cup of whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1-2 Tbsp honey
- 2 Tbsp melted butter
- 1/2 cup buttermilk
First start off browning your meat with your onions. Drain off any excess grease.
Stir in your tomato sauce, beans, water and spices. Bring this to a boil then reduce your heat and cover it. Simmer for 5 minutes or so.
To prepare your cornbread, mix all the dry ingredients together. Next add the remaining ingredients. Stir until just mixed through.
Drop the corn bread mix over the top of your skillet until most of the pan is covered.
Cover your pot and cook for 15-17 minutes or until the bread is cooked through.
Add the cheese over the corn bread mix and heat until melted 2-3 minutes. Then slice like a pie and enjoy!
**If you would like then you can garnish with any of the following: green onions, salsa or sour cream.**