Ingredients

The following ingredients have 16 Servings
  • 2 pounds ground beef
  • 1 sweet onion, (peeled and chopped)
  • 1 red bell pepper, (seeded and chopped)
  • 3 garlic cloves, (minced)
  • 1 cup frozen corn
  • 15 ounces crushed tomatoes ((1 can))
  • 4 ounces chopped green chiles ((1 can))
  • 1 tablespoon cornstarch
  • 2 teaspoons chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 1/2 cups shredded cheddar cheese
  • 2 1/4 cups corn flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2+ cups chicken broth
  • 1/2 cup melted butter
  • 1/2 cup shredded cheddar cheese

Instruction

  • Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.
  • Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.
  • Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.
  • Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!