Beef - Cornbread Casserole

• ground beef↗2 lbs
• mccormick hot shot seasoning (OR 1 tsp black pepper and 1 tsp red pepper , cayenne)↗2 teaspoons
• medium onion, diced↗1
• cloves garlic, minced↗2
• chili powder↗3 teaspoons
• rotel diced tomatoes with mild green chilies, with juice20 ounces
• cornstarch↗3 tablespoons
• Topping
• flour↗1 cup
• cornmeal↗1 cup
• baking powder↗2 teaspoons
• eggs↗2
• milk↗1⁄2 cup
• vegetable oil↗3 tablespoons
• creamed corn↗14 ounces
• cups cheddar cheese, shredded↗2

Step-by-step instructions

1. 1

   Preheat oven to 375°F/190°C.

2. 2

   Brown meat with"Hot Shot" seasoning, breaking it apart; drain.

3. 3

   Add onion, garlic and chili powder; saute until onion is translucent.

4. 4

   Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.

5. 5

   Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.

6. 6

   Stir in cheese.

7. 7

   Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.

8. 8

   Bake for 45 minutes or until bread is done and golden brown.