Mexican Beef And Cornbread Pie - cooking recipe

Ingredients

1 lb very lean ground sirloin
1 large onion, chopped
2 large tomatoes, chopped
1 (10 ounce) package frozen whole kernel corn
1 large green pepper, chopped
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 beef bouillon cubes or 2 chicken bouillon cubes
1 cup hot water
1 1/2 cups yellow cornmeal
3 1/2 cups water
1/4 teaspoon salt (optional)
1 tablespoon margarine

Preparation

Preheat oven to 400 degrees.
Heat a skillet over medium heat. Add beef and saute for about 5 minutes.
Pour beef into a paper towel lined strainer and drain well.
Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes.
Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes.
Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes.
Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover.
Bake, uncovered, 30 to 40 minutes until topping is golden.