This recipe was another good one. I had to tone the spiciness of the meal because of the young girls, but it was still good. If I was going to make this again, I might cut the recipe in half and then make half spicy and half mild. If you like corn bread and a meat filling that taste tacoish, then this would be a good one to try. It didn't take that long and it didn't have too many ingredients.
1 lb ground beef
1 Tbs cornstarch
1 Tbs dried minced onion
1 to 2 tsp chili powder
1/2 tsp garlic salt
1 14 1/2 oz can tomatoes, cut up
1 4 oz can diced green chili peppers drained
3/4 c all-purpose flour
3/4 cup cornmeal
2 tsp baking powder
2 beaten eggs
1 8 1/2 oz can cream=style corn
1/2 c milk
3 Tbs cooking oil
1 c shredded cheddar cheese
1. In a large skillet cook meat till brow. Drain off fat. Stir in cornstarch, onion, chili powder, and garlic salt. Stir in undrained tomatoes and chili peppers. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. (I didn't add chili peppers and not all of the chili powder).
2. In a mixing bowl stir together flour, cornmeal, and baking powder. In another bowl combine eggs, corn, milk, and oil. Stir egg mixer into dry mixture. Add cheese. Stir just till moistened.
3. Spread half of the batter into a greased 2 qt rectangular baking dish. Spoon meat mixture atop. Top with remaining batter. Bake in a 375 degree oven about 30 min or till golden brown. Let stand for 5 min to serve, cut into squares. If desired, pass salsa.
And believe it or not, Anna did enjoy her dinner, after her melt down.