​1 tbsp (15 mL) oil
1 lb (0.5 kg) lean ground beef
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) diced green bell pepper
1/2 cup (125 mL) diced red bell pepper
1 clove garlic, finely chopped
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (10 oz/284 mL) tomato soup
1 1/2 cups (375 mL) frozen kernel corn
1/2 cup (125 mL) water
Cornbread Topping (Click for recipe)


Heat oil in a frypan over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat. Add onion, bell peppers and garlic; saute until softened, about 5 minutes. Stir in chili powder, salt and pepper; cook, stirring, for 1 minute. Stir in soup, corn and water. Bring to a boil. Reduce heat and simmer, uncovered, for 7 - 10 minutes or until slightly thickened. Spoon mixture into a greased 2 quart (2 L) baking dish. Spread Cornbread Topping over beef mixture. Bake at 425ºF (220ºC) for 20 minutes or until a cake tester inserted in centre of topping comes out clean. Serves 4.

Last updated on February 15, 2019