| |
| |
| 1 lb |
|
Ground beef |
|
| 1 med |
|
Onion, chopped |
|
| 1 can |
|
zesty tomatoes soup (Cambell’s) |
|
| 1 1/2 Tbs |
|
chili powder |
|
| 1/4 tsp |
|
garlic salt |
|
| 1 can |
|
corn |
|
| 1/2 tsp |
|
black pepper |
|
| 1/2 tsp |
|
red peppers |
|
| 1 |
|
chopped bell pepper |
|
|
|
| |
| 1 |
Brown ground beef and onion. Drain. Add remaining ingredients and heat through. Place partially cooked bacon on the bottom of an oven-safe skillet. Pour in meat mixture. Top meat mixture with cornbread batter* and bake at 500° until brown (10 minutes). When done, turn out on platter so corn bread is on bottom. (I never do this. I just serve it out of my cast iron skillet.) |
| *Cornbread Topping |
| 1 |
˝ cup each – flour cornmeal, milk.
3 T. both sugar and shortening (or oil)
2 t. baking powder**
1 egg
1/8 t. salt**
Mix above together. Beat until smooth. Bake mixture in hot oven (or fry) at 425° for 20-25 minutes.
** Omit if using self-rising ingredients. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Barbara Webb
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|