You can prepare this delicious, easy-to-make family-friendly dish with meat for carnivores or with beans for vegetarians. Use round and deep casserole dish, not shallow baking dish.
1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 lb (450 g) ground beef or 2 cans (each 19 oz/540 mL) red kidney or mixed beans, drained
2 tbsp chili powder
1 tsp each: ground cumin, dried oregano and salt
28 oz (796 mL) can diced tomatoes, undrained
12 oz (341 mL) can corn kernels, drained or 1½ cups frozen corn
Topping:
1 cup all-purpose flour
1 cup shredded Cheddar cheese
¾ cup cornmeal
¼ cup granulated sugar
1 tbsp baking powder
1 cup milk
2 tbsp melted butter
1 egg
Preheat oven to 350F.
In large frying pan, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, about 3 minutes or until softened. Add beef; cook, stirring to break up meat, for 5 minutes or until no longer pink. (If using beans, mash half of them in bowl using potato masher; stir mashed and whole beans into onion mixture.)
Stir in chili powder, cumin, oregano and salt; cook 1 minute. Stir in tomatoes and corn. Bring to a boil. Reduce heat to medium-low; simmer for 10 minutes. Pour into round and deep 10 to 12-cup (2.5 to 3 L) casserole dish.
Topping: In bowl, whisk together flour, cheese, cornmeal, sugar and baking powder. In another bowl, whisk together milk, butter and egg; pour over cornmeal mixture. Using wooden spoon, stir just until combined. Spoon evenly over top of meat mixture.
Bake uncovered for 40 minutes or until golden on top and firm to the touch.
Makes about 6 servings.