Ingredients
Scale
- 1 lb lean ground beef
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup medium grind yellow cornmeal
- 1 cup shredded cheddar and Monterey Jack cheese
- 1 medium sweet yellow onion, finely chopped
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté chopped onions in a skillet over medium heat until translucent (about 5 minutes).
- Add ground beef, cumin, and chili powder; cook until browned.
- Stir in canned tomatoes and chicken broth; simmer for 10 minutes.
- In a separate bowl, mix cornmeal with water or milk until smooth; fold in shredded cheese.
- Spread the meat mixture in the greased baking dish and layer the cornmeal mixture on top.
- Bake uncovered for 30-35 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg