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Hamburger Corn Bread Casserole

Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas

6 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat-free milk
1 tablespoon canola oil

Directions

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Add the beans, tomatoes, chili powder and
Worcestershire sauce; bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, sugar,
baking powder and salt. Combine the egg, milk and oil; stir into dry

2 of 2

Hamburger Corn Bread Casserole (continued)

Directions (continued)

ingredients just until moistened. Spoon over filling; gently spread
to cover the top.
Bake, uncovered, at 425° for 14-18 minutes or until filling is
bubbly and a toothpick inserted into topping comes out clean. Let
stand for 5 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 serving equals 339 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 722 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.