Corn Bread-Beef Shortcake Ole

Corn Bread-Beef Shortcake Ole

Do not beat batter until smooth. Overmixing will result in corn bread that is peaked on top with a tough heavy texture.
For a crisp crust on basic corn bread or corn sticks, preheat greased skillet or corn stick pan before filling with batter.

Corn Bread:
2 cups Self-Rising Cornmeal Mix
1 tablespoon sugar (optional)
1 slightly beaten egg
1 1/4 cups milk
1/4 cup vegetable oil or melted shortening

1 pound ground beef
1/2 cups sliced green onions
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning mix
1 medium tomato, peeled, seeded and chopped (1 cup)
1/2 cup sliced black olives
1/2 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped tomato
Shredded sharp Cheddar cheese

Preheat oven to 425 degrees. Grease an 8-inch square pan. Place in oven to preheat.

In mixing bowl, combine cornmeal mix and sugar, if desired. Make a well in center of cornmeal mixture. Combine eggs, milk and oil. Add egg mixture all at once to dry ingredients, stirring just until moistened. (Batter should be lumpy.) Pour batter into prepared pan. Bake for 20 to 25 minutes.

In skillet, brown ground beef and onions; drain well. Combine beef mixture, tomato sauce and taco seasoning mix. Cook 5 minutes. Stir in 1 cup chopped tomato and olives; cook until heated.

Cut corn bread into 4 squares. Split each square in half horizontally. Spoon meat mixture evenly over bottom half of corn bread square. Top with remaining half of corn bread square. Combine sour cream, green onions and 1/4 cup chopped tomato. Top each serving with sour cream mixture and sprinkle with shredded cheese.

Makes 4 servings.

Sounds yummy I will try it some time next week will let you know how it is Yummy!!!