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MEXICAN CASSEROLE WITH CORNBREAD
TOPPING
 
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
2 dashes hot pepper sauce
1 (10 oz.) can whole tomatoes, drained and cut up
1 (8 oz.) can refried beans
1 c. Cheddar cheese
1 (3 oz.) can chopped green chilies, drained
Cornbread Topping

Fry beef, onion, and garlic. Place in dish; sprinkle chili powder, salt, cumin, and hot pepper sauce over beef and stir. Stir in tomatoes, refried beans, cheese, and chilies. Press lightly to level top. Put Cornbread Topping around edges of baking dish. Bake 15-20 minutes.

CORNBREAD TOPPING:

1/3 c. cornmeal
1/3 c. flour
1 tsp. baking powder
1 tsp. salt
3 tbsp. milk
1 egg, beaten
1 tsp. oil

Combine dry ingredients and stir in milk, egg, and oil.
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