Name: Zesty Corn Cakes
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 small green pepper, chopped; 1 celery rib, chopped; 1 can (6 ounces) tomato paste; 1/3 cup water; 2 garlic cloves, minced; 1 teaspoon chili powder; 1 teaspoon salt; 1/4 teaspoon pepper; 8 ounces process cheese (Velveeta), cubed; 2/3 cup evaporated milk; 1/2 teaspoon chili powder; 1 package (8-1/2 ounces) corn bread/muffin mix; 1/2 cup evaporated milk; 1/4 cup water; 1 egg, beaten; 2 tablespoons butter, melted

Servings: 4 persons

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (6 ounces) tomato paste
1/3 cup water
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese (Velveeta), cubed
2/3 cup evaporated milk
1/2 teaspoon chili powder
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup evaporated milk
1/4 cup water
1 egg, beaten
2 tablespoons butter, melted

1
In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened.
2
In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
3
In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown.
4
Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Zesty Corn Cakes

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