I did what I have been meaning to do for a long time...I took out a kid's cookbook from the library and let R choose a recipe from it. Apparently distracted by the pride of choosing the recipe, he ate some things (tomatoes, diced red pepper) that he usually quickly picks out of the mix.
He chose a southwest variation on Shepherd's Pie that we tweaked and adapted and came up with:
1 pound lean ground (92%) beef
1 onion, chopped
1 red pepper, chopped
1/2 - 1 t garlic powder -or- 2-4 cloves of garlic, minced
1 15oz can corn, drained
1 15oz can tomatoes with chilies, undrained
1 T corn starch
2 T chili powder
1 T cumin
1 T ground coriander
1/2 t salt
1/2 t ground oregano
2 t paprika
2 packages of corn bread muffin mix (such as Jiffy)
2/3 c skim milk
Brown the meat, onion, red pepper and garlic until the meat is fully cooked. Drain any extra fat. Add the corn and tomatoes, mix well. Add the corn starch, and spices (chili powder through paprika) and mix well, remove from heat.
Preheat the oven to 400 degrees. In a separate bowl, mix the corn bread mixes, eggs and milk until just blended. In a 2 quart baking dish or 9x13 pan, Pour in the meat mixture. Top with the corn bread.
Bake for 20-25 minute or until the top is slightly browned.