Friday, September 17, 2010
Southwestern Pot Pie
The cooler temperatures make me crave comfort food. This recipe combines chili and cornbread into one casserole. I hope you enjoy it.
1 Pound Ground Sirloin
2 Tablespoons Olive Oil
2 Cloves Garlic, chopped finely
1/2 Onion, chopped
Salt & Pepper
1 21-ounce Can Fiesta Baked Beans
1 14.5-ounce Can Diced Tomatoes, drained
1 15-ounce Can Corn
1 Teaspoon Cumin
1 Box Cornbread Mix
1/3 Cup Milk
1/3 Cup Cilantro, chopped
12 Ounces Shredded Cheddar Cheese
Preheat oven to 400.
Combine cornbread mix, milk, egg and half the cilantro in a bowl. Set this aside.
Brown ground sirloin in preheated skillet with 2 tablespoons olive oil. Add onions and garlic, cooking until the onions are translucent. Salt and pepper to taste. Add all the canned ingredients to the skillet and cook until warm.
Pour meat mixture into a prepared casserole dish. Cover with cheddar cheese and cornbread batter. Bake for 30-40 minutes depending on your oven. (Check after 20 minutes). Garnish with remaining cilantro.
What are you craving?
I will be linking to Foodie Friday. Come on over for dinner. La