ZESTY CORN CAKES

Zesty Corn Cakes image

Corn Cakes pair wonderfully with a meaty vegetable filling and creamy cheese sauce. When you have time on a week-end, prepare the meat filling and corn cakes. Freeze separately, thaw and reheat on a hectic weeknight.-Catherine McFann, Premier, West Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 can (6 ounces) tomato paste
1/3 cup water
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cheese Sauce:
8 ounces process cheese (Velveeta), cubed
2/3 cup evaporated milk
1/2 teaspoon chili powder
Corn Cakes:
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup evaporated milk
1/4 cup water
1 egg, beaten
2 tablespoons butter, melted

Steps:

In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened. , In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted. , In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown. , Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.

Nutrition Facts : Calories 834 calories, Fat 42g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 2035mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 5g fiber), Protein 44g protein.