Ingredients: 1 lb lean ground beef 3 cloves garlic, minced 1 onion, chopped 2 tsp chili powder 1 tsp dry mustard 1/4 tsp ground cumin, hot pepper flakes, dried oregano and salt 1 can (14 oz) tomatoes Half sweet green pepper, diced 1 can (14 oz) kidney beans undrained Cornmeal Topping: 3/4 cup coarse cornmeal 1/2 cup all-purpose flour 1/2 tsp baking soda, salt and granulated sugar 1 cup shredded Cheddar cheese 3/4 cup buttermilk 1 egg 2 tbsp vegetable oil Directions:1. In large skillet, cook beef, garlic, onion, chili powder, mustard, cumin, hot pepper flakes, oregano and salt over medium heat for 5 minutes, breaking up beef with spoon. 2. Stir in tomatoes, breaking up with spoon; cook, uncovered, for 20 minutes, stirring . Stir in green pepper. Arrange half in shallow 8-cup casserole; top with half of the kidney beans. Repeat layers; set aside. 3. Cornmeal Topping: In large bowl, combine cornmeal, flour, baking soda, salt and sugar; stir in cheese. Stir together buttermilk, egg and oil; stir into dry ingredients just until combined. 4. Spread evenly over casserole. Bake in 450 F oven for about 15 minutes or until set and lightly browned. |