Ingredients
1
lb. ground beef
1
cup chopped onions
1/2
cup chopped green bell pepper
1
garlic clove, minced
1
(15 1/2- or 15-oz.) can light red kidney beans, drained, rinsed
1
(8-oz.) can tomato sauce
1
(1 1/4-oz.) pkg. taco seasoning mix
1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
(8 1/2-oz.) can cream-style corn, undrained
1/2
cup milk
1
egg
4
oz. (1 cup) shredded Cheddar cheese
Preparation
Heat oven to 350°F. Grease 2-quart casserole. In large skillet, cook ground beef, onions, bell pepper and garlic over medium-high heat until beef is thoroughly cooked. Drain. Stir in kidney beans, tomato sauce and taco seasoning mix. Reduce heat; simmer 10 minutes.
Meanwhile, in medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. In small bowl, combine corn, milk and egg; beat well. Add to dry ingredients; stir just until moistened.
Spoon 1/2 the cornbread mixture into greased casserole; sprinkle with 1/2 the cheese. Spoon chili over cheese; sprinkle with remaining cheese. Spoon remaining cornbread mixture evenly over cheese, spreading gently to cover.
Bake at 350°F. for 30 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.
