Cowboy Dinner

Here's another recipe I tried a couple of weeks ago from Mel's Kitchen Cafe {same place I got the Chicken Pot Pie Crumble}.  This is one is super easy and so very yummy.  If you like taco soup you will love this...it's kind of like a taco soup casserole.  A definite addition to our rotation of meals.

Here is a picture after I scooped some out so you can see the yummy meaty layer with the cornbread on top.  And FYI about the cornbread...I always, ALWAYS, just do jiffy whenever I make cornbread.  It's yummy and most of all easy, so why change a good thing right?  Well, for this recipe I went ahead and did the homemade cornbread for the top.  I had everything for it {except the cornmeal, which I had to buy} so I figured why not.  I am definitely glad I did.  It was really good...lighter and fluffier too, plus it didn't take hardly any extra time. So...that is my soap box for the homemade cornbread.  I definitely recommend making it.

Cowboy Dinner

Meat Mixture:

2 pounds ground beef
1 medium onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn
1 1/2 cups salsa
1 {15 oz} can of beans {I used pinto} drained and rinsed
1 cup shredded cheddar cheese

Cornbread Mixture:
1/2 cup cornmeal
1 1/2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 eggs beaten
1 1/4 cups milk

Preheat oven to 375 degrees.

Brown the meat with the onion, salt and pepper.  Remove from heat, drain the grease, and add the corn, salsa, and beans.  Pour the meat mixture into a greased 13x9 pan and set aside.

In a bowl combine the cornmeal, flour, sugar, baking powder and salt.  Make a well in the mixture and add the oil, beaten eggs and milk.  Whisk together.

Top the meat mixture with the shredded cheese and pour the cornbread mixture on top.  Bake for about 40-45 minutes or until a toothpick inserted in the middle comes out clean.  Let stand for 10 minutes...eat and enjoy!