Ingredients

2 1/2 cups Make-Ahead Ground Beef or 1 1/4 pounds lean (90%) ground beef (see Cook's Tip)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 jar (16 ounces) thick and chunky medium salsa
1/4 cup red or green bell pepper or combination of both, chopped

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4-1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs
1/4 cup vegetable oil
4 ounces sharp cheddar cheese, shredded (1 cup)
Sour cream (optional)

Directions

Preheat oven to 375°F. Generously spray Stoneware Fluted Pan with canola oil using Kitchen Spritzer. For filling, place ground beef in (12-in.) Covered Skillet. Sprinkle with seasonings. Stir in salsa. Cook over medium-low heat 5 minutes.
Meanwhile, chop bell pepper using Food Chopper; sprinkle in bottom of pan.
For corn bread, combine flour, cornmeal, sugar, baking powder and salt in Classic Batter Bowl. Add milk, eggs and oil; stir with Mix ‘N Scraper® just until dry ingredients are moistened. Stir in cheese shredded with Rotary Grater.
Spread 1 1/2 cups batter evenly over peppers in pan using Skinny Scraper. Top with filling and remaining batter, spreading evenly.
Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pan with knife. Invert onto serving plate. Slice into 16 wedges using Slice ‘N Serve®. Serve with sour cream, if desired.

Yield:

8 servings

Nutrients per serving:

Calories 570, Fat 32 g, Sodium 810 mg, Dietary Fiber 2 g

Cook's Tips:

If not using Make-Ahead Ground Beef, prepare Tamale Round-About with 1 1/4 pounds lean (90%) ground beef. Cook beef in (12-in.) Skillet for 8-10 minutes or until no longer pink; drain. Sprinkle with seasonings and continue as recipe directs.

Mild or hot salsa can be substituted for medium salsa.