Some people thought this needed more seasoning. One said that if you wanted a Mexican flavor, you could add chili powder, or taco seasoning.
Also, you can use regular onion, and whatever mushroom you prefer.
Add spices...again, garlic powder, onion powder, the taco spice if desired, etc. at the meat cooking stage.
Finally, you can use your own cornbread recipe, I'm sure, if you prefer.
⦁ 1/2 cup yellow cornmeal
⦁ 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
⦁ 1 teaspoon baking soda
⦁ Coarse salt and ground pepper
⦁ 1 tablespoon olive oil
⦁ 2 red bell peppers (ribs and seeds removed), thinly sliced
⦁ 1 medium red onion, chopped
⦁ 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
⦁ 1 1/2 pounds ground sirloin
⦁ 1/4 cup tomato paste
⦁ 3/4 cup reduced-fat sour cream
⦁ 1 large egg, lightly beaten
⦁ Step 1
Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
⦁ Step 2
In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
⦁ Step 3
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
⦁ Step 4
Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.
Message Thread
« Back to index