Mexican Beef And Cornbread Pie

• 1 lb very lean ground sirloin
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 (10 ounce) package frozen whole kernel corn
• 1 large green pepper, chopped
• 1 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes or 2 chicken bouillon cubes
• 1 cup hot water
• 1 1/2 cups yellow cornmeal
• 3 1/2 cups water
• 1/4 teaspoon salt (optional)
• 1 tablespoon margarine

1. Preheat oven to 400 degrees.
2. Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
3. Pour beef into a paper towel lined strainer and drain well.
4. Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
5. Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
6. Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
7. Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
8. Bake, uncovered, 30 to 40 minutes until topping is golden.

very lean ground sirloin, onion, tomatoes, kernel corn, green pepper, chili powder, worcestershire sauce, beef bouillon cubes, water, yellow cornmeal, water, salt, margarine

Taken from www.food.com/recipe/mexican-beef-and-cornbread-pie-146976 (may not work)