Southwestern Beef and Veggie Bake

Ingredients:
-1 lb ground beef
-1 small onion, chopped
-2-3 t chili powder
-1-2 t cumin
-1/4 t cayenne pepper
-2 T butter
-3 T flour

-1/2 C chicken or beef broth
-1-2 C chopped peppers
-1 16oz can kidney beans, rinsed and drained
-1 15oz can black beans, rinsed and drained
-1 can whole kernel corn, drained
-1 can diced tomatoes
-1 4oz can green chilies
-1 tube refrigerated cornbread sticks (I used a cornbread mix package)

In a large skillet, brown meat and seasonings (you can use a package taco seasoning in place of the herbs) and onion. Add flour, stir until well blended (add more flour if necessary). Cook 1 minute, stirring constantly until thickened. Remove from heat, add beans and veggies. Pour into a 13x9 baking pan. Pour cornbread mix over top. Bake uncovered, 350 degrees for 20-25 minutes, until cornbread is lightly browned. (In my opinion, it is imperative that the cornbread be sweet- either use a sweet package, or add sugar/honey to your batter)

To start the meal out, I made a little guacamole and it turned out really well. I used 1 avocado, mashed, then mixed in a tsp of lime juice, a minced clove of garlic, a few shakes of cumin, salt and pepper, and half a chopped tomato and maybe a 1/4 C of finely chopped onion. Really good. Keep in mind this doesn't make a lot- TJ pretty much devoured the whole thing in the time it took Alycia and I to do our "hiiii! you look greeeeat!" hug-hug kiss-kiss greeting. It's easy to double.

I made this meal to celebrate Alycia being done with her summer class, and it was delicious. This recipe is courtesy of Patty, our cook at Pi Phi, and I have to admit that I did not do her justice, but it was a good imitation of the real thing. It's good leftovers, and great served over chips with cheese melted on top, and salsa. Gourmet Pi Phi nachos, anyone?