Cowboy Dinner

Cowboy dinner. It's basically mexican food baked under corn bread, and it's good.  

Beef Mixture:

2 lbs ground beef

1 medium yellow onion, diced

1 tsp salt

1/2 tsp black pepper

1 c frozen corn kernels

1 1/2 c salsa

1 can black, pinto, or white beans, rinsed and drained (or you can add more than one kind of bean)

1 c shredded cheddar cheese

Cornbread topping:

1/2 c cornmeal

1 1/2 c flour

1/3 c sugar (optional - depends on if you like sweet cornbread)

1 Tbs baking powder

1/2 tsp salt

1/3 c oil

2 eggs, beaten

1 1/4 c milk

Preheat the oven to 375. Lightly grease a 9x13-inch pan and set aside.

Brown the ground beef and onion until the beef is no longer pink. Drain the grease from the pan and stir in the corn, salsa, and beans. Pour the beef mixture in to the prepared pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.