Ingredients
1 pound ground beef1 medium onion, chopped3 garlic cloves, minced2 teaspoons chili powder1 teaspoon ground mustard1/4 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup chopped green pepper1 can (16 ounces) kidney beans, rinsed and drainedTOPPING:3/4 cup cornmeal1/2 cup all-purpose flour1/2 teaspoon each baking soda, salt and sugar1 cup shredded cheddar cheese3/4 cup buttermilk1 large egg, lightly beaten2 tablespoons canola oil
Preparation
In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers.
For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling.
Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.
