 Photo by Rachael Brugger |
Yield: 8 servings
Ingredients
Filling
- 2 pounds 85-percent lean ground beef, cooked and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 fresh tomato, chopped
- 2 cups canned chopped tomatoes, slightly drained
- 3 cups corn
- 1 15-ounce can kidney beans, drained
- 1 7-ounce can diced green chilis
- 1 egg
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cumin
- 2 tsp. chili powder
Cornbread Topping
- 3/4 cup cornmeal
- 1 cup flour
- 1½ tsp. baking powder
- 1 T. sugar
- 1/2 tsp. salt
- 1 egg
- 1/3 cup milk
- 1 T. vegetable oil
- 1/4 cup chopped pimentos
Preparation
Filling
Add all ingredients to slow cooker. Mix well.
Cornbread Topping
In large bowl, mix together cornmeal, flour, baking powder, sugar and salt. In small bowl, whip together egg, milk and vegetable oil; then add chopped pimentos, and stir.
Add egg mixture to dry ingredients, and lightly mix with fork; do not overmix. Spread the cornmeal mixture evenly over top of filling in slow cooker. Cook on low for eight hours.
Excerpt from Easy Garden Recipes, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Easy Garden Recipes here.
