An excellent example of a highly Americanized “Mexican” dish, this regularly wins rave reviews from everyone in the family.
Preheat oven to 175. Fry in a large ovenproof skillet:
250 g ground beef
1 large onion, chopped
2-4 cloves garlic, minced
45 ml ground cumin
15 ml chili powder
Open, drain and rinse:
700 g canned beans
Mix the beans into the meat. Add:
225 ml frozen or canned corn kernels (drain canned corn, if used)
Prepare cornbread batter, and spread over the meat mixture. Bake for about 20 minutes, or until the cornbread is golden brown. Cut into wedges and serve.
ALTERNATIVES: We sometimes put the corn into the cornbread, instead of the meat mixture – or leave it out entirely. You can also put 125 ml of grated cheese over the meat before adding the cornbread batter. 5 ml of yellow mustard mixed into the meat can add a nice zing to the flavor, too.