Peter used to love to eat this when he was little. Amah made it often in Taiwan, and her Chinese friends always loved it. His brother Bruce, trying to learn how to cook as a little kid, once made it with a cup of salt instead of a teaspoon. Caused quite a stir.
Preheat oven to 425 F.
Sauté, preferably in a cast iron skillet so you can also bake with it:
1 pound ground beef
1 chopped onion
until the onion is translucent.
Add and simmer for 15 minutes
1 can tomato soup or sauce
1 cup water or stock
NOTE: 1 can of soup is 1 ¾ cup of liquid. You add the cup of water to make a can of soup the right consistency. So you can just add 3 cups of tomato sauce and skip the water.)
pepper
1 teaspoon salt
1 tablespoon chili powder
1 cup corn
½ cup chopped green pepper or other green vegetable
Make cornbread topping
Mix:
¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
½ teaspoon salt
1 and ½ teaspoons baking powder
Add
1 egg
1/3 cup milk
1 tablespoon oil.
Cover meat mix with cornbread in ovenproof dish. If you have a cast iron skillet then you can put it directly in the oven.
Bake for 20-25 minutes at 425 F.