Beef Pie Casserole
2 tbsp. vegetable oil
1/2 c. onion, chopped
1 clove of garlic, minced
1/4 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. unsweetened cocoa
1/4 tsp. ground cinnamon
1 lb. ground beef
16 oz. can red kidney beans, drained
14 1/2 oz. can diced tomatoes, drained
2 1/2 c. cheddar cheese, shredded
8 1/2 oz. cornbread mix
1/3 c. heavy cream
1/4 c. sour cream
8 1/2 oz. can of creamed corn
Preheat oven to 350 degrees Fahrenheit.
In medium skillet, sauté onion and garlic in vegetable oil over medium heat. Cook approximately 10 minutes until tender, but not brown.
Add cumin, chili powder, cocoa, and cinnamon to skillet.
Add ground beef and cook at medium high heat. Cook meat until browned.
Add red kidney beans and tomatoes to meat mixture and remove from heat.
Spoon beef mixture into a greased 2-quart casserole dish.
Spread shredded cheddar cheese on top of meat.
In a separate bowl, mix cornbread mix, milk, egg, sour cream, and creamed corn together.
Pour cornbread batter over top of meat and cheese. Spread batter evenly.
Bake for 40 minutes or until top of cornbread is golden brown.