This Tex-Mex style beef-filled casserole features three types of dairy products—cheese, yogurt and lactose-free milk.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1⁄2 pound lean ground beef
1⁄2 medium onion, chopped
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup frozen or canned whole-kernel corn, drained
1 tablespoon chili powder
1 cup self-rising cornmeal
1⁄2 cup self-rising flour
1 cup plain yogurt
1⁄2 cup lactose-free milk
1⁄2 cup water
1 large egg lightly beaten
1 cup shredded Cheddar or Pepper-Jack cheese
Preheat oven to 400˚. Coat a 2-quart casserole dish with cooking spray.
Combine beef and onion in a large skillet and cook on medium heat 10 minutes until beef is browned. Drain meat. Return meat to pan and add remaining filling ingredients; stir well and pour into casserole dish.
Combine topping ingredients and pour over meat in casserole dish.
Bake 30 minutes or until filling is bubbly and crust is light brown.