Beef, Bean, And Corn Bread Casserole Recipe

• 3/4 lb 93% ultra-lean grnd beef
• 1 c. minced onion
• 1 x clove garlic chopped Vegetable cooking spray
• 1 Tbsp. chili pwdr
• 1 1/2 tsp grnd cumin
• 1 tsp sugar
• 1/2 tsp dry oregano
• 16 ounce no-salt-added tomato sauce (2 cans)
• 16 ounce pinto beans (1 can) liquid removed
• 4 1/2 ounce minced green chiles (1 can) liquid removed
• 3/4 c. skim lowfat milk
• 1 x egg lightly beaten
• 1 1/3 c. self-rising yellow cornmeal mix

1. Cook beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat till browned, stirring frequently to crumble the beef.
2. Drain the beef mix in a colander.
3. Return beef mix to pan.
4. Add in chili pwdr, cumin, sugar, oregano, tomato sauce, pinto beans, and chiles; cover and cook over medium-low heat for 10 min.
5. Pour mix into a 2-qt casserole coated with cooking spray; set aside.
6. Combine the lowfat milk and egg in a bowl, and stir well.
7. Add in the cornmeal mix, and stir well.
8. Pour the cornmeal mix over the beef mix.
9. Bake at 400 degrees for 20 min or possibly till the corn-bread topping is lightly browned.
10. Yield: 4 servings.
11. NOTES : Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the corn-bread topping; cover and refrigeratein the refrigerator or possibly freeze (thaw frzn casserole overnight in the refrigerator).
12. Let casserole stand at room temperature for 30 min.
13. Add in corn-bread topping, and bake as directed.

beef, onion, clove garlic, chili pwdr, cumin, sugar, oregano, salt, pinto beans, green chiles, milk, egg

Taken from cookeatshare.com/recipes/beef-bean-and-corn-bread-casserole-81617 (may not work)