Western Beef and Corn Casserole

By Cindy_Wicker

Ingredients

• CRUST:
• 1 pound ground beef
• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup hickory-flavored sauce
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/4 cup cold butter
• 1/2 cup milk
• 1 egg, lightly beaten

Details

Servings 6

Preparation

Step 1

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in the cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.
Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 434 calories, 22 g fat (13 g saturated fat), 112 mg cholesterol, 1,277 mg sodium, 35 g carbohydrate, 3 g fiber, 23 g protein.