Ingredients
1-1/4 cups all-purpose flour3/4 cup cornmeal1/4 cup sugar2 teaspoons baking powder1 teaspoon cayenne pepper1 teaspoon chili powder1/2 teaspoon salt1 cup milk1/4 cup vegetable oil1 large egg3/4 cup shredded cheddar cheese3/4 cup shredded Monterey Jack cheeseTOPPING:1-1/2 pounds ground beef2/3 cup water2 envelopes taco seasoning, divided2 cups sour cream1-3/4 cups (10 ounces each) shredded cheddar cheese1-3/4 cups shredded Monterey Jack cheese1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 cup salsa
Preparation
In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside.
In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses.
Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted.
