1 1/4 lbs. lean ground beef
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) Ranch Style Pinto Beans, drained
2 c. whole kernel corn
1 can (4 oz.) diced green chilies, drained
1/3 c. chopped bell pepper
1/3 c. chopped onion
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. dried oregano leaves
1/4 tsp. garlic powder
1/4 tsp. dried cilantro leaves
1/2 c. flour
1/4 c. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish.
Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this into your prepared baking dish.
Mix together all the ingredients for the crust. Spread this over the filling. Sprinkle with paprika if you want.
Bake for 40 minutes or until golden brown.
Let sit 10 minutes before serving.