Mexican Corn Bread Casserole

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/3 c. chopped green pepper
• 1 clove garlic, minced
• 1 (6 oz.) can tomato paste
• 1/4 c. water
• 1 1/2 tsp. chili powder, divided
• 2 Tbsp. melted margarine
• 1 (3 oz.) pkg. cream cheese (soft)
• 2 eggs
• 1 (8 oz.) can cream-style corn
• 1/2 c. shredded Cheddar cheese
• 1/2 c. yellow cornmeal
• 1/2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. milk

1. Preheat oven to 400u0b0.
2. In a skillet, brown ground beef with onion, green pepper and garlic; drain off fat.
3. Stir in tomato paste, water and 1 teaspoon chili powder.
4. Spread into a 2-quart oblong baking dish or 9-inch square pan.
5. In a small bowl, blend cream cheese with 1 egg until smooth; stir in corn.
6. Spoon corn mixture over beef; sprinkle with cheese.
7. In a medium bowl, combine cornmeal, flour, baking powder, salt and remaining 1/2 teaspoon chili powder.
8. Stir in milk blended with egg and margarine just until dry ingredients are moistened.
9. Spoon onto cheese; gently spread to cover corn and cheese layer.
10. Bake 30 minutes or until top is golden.
11. Makes 6 servings; 450 calories per serving.

ground beef, onion, green pepper, clove garlic, tomato paste, water, chili powder, margarine, cream cheese, eggs, creamstyle, cheddar cheese, yellow cornmeal, flour, baking powder, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452654 (may not work)