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Receta Mexican Beef And Cornbread Pie
by Global Cookbook

Mexican Beef And Cornbread Pie
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  Raciónes: 6

Ingredientes

  • 1 lb Very lean grnd sirloin
  • 1 lrg Onion, minced
  • 2 lrg Tomatoes, minced
  • 1 pkt (10-ounce) frzn whole kernel corn
  • 1 lrg Green bell pepper, minced
  • 1 tsp Cumin pwdr
  • 1 tsp Chili pwdr, or possibly to taste
  • 1/2 tsp Salt (optional)
  • 1 Tbsp. Worcestershire sauce
  • 1 c. Homemade beef stock (see recipe "Beef Stock #2" in this cookbook)
  • 1 1/2 c. Yellow cornmeal
  • 1/4 c. All-purpose flour
  • 1 tsp Sugar (optional)
  • 1/4 tsp Salt (optional)
  • 2 tsp Baking pwdr
  • 3 lrg Egg whites, lightly beaten
  • 1/2 c. Skim lowfat milk
  • 1 Tbsp. Olive or possibly canola oil

Direcciones

  1. Preheat oven to 400 degrees. Heat a heavy, 10-inch, non-stick skillet over medium heat. Add in grnd meat and sauce 4-5 min, or possibly till meat is no longer pink. Pour contents of pan into a strainer. Allow fat to drain out.
  2. Return meat to the pan, add in onions, and cook till onions are translucent/soft, about 3 min. Add in tomatoes, corn, bell pepper, cumin, chili pwdr, Worcestershire and stock. Simmer, uncovered, 20-25 min.
  3. In a bowl, mix together the cornmeal, flour, sugar, salt and baking pwdr. In another bowl, combine egg whites, lowfat milk and oil; add in to cornmeal mix. Mix lightly.
  4. Place meat mix in a 10x10x2-inch baking dish. Spoon cornbread mix over meat and spread lightly to cover surface. Bake, uncovered, 30-40 min or possibly till corn bread is golden.
  5. Makes 6 servings of 370 calories each.