Friday, May 6, 2011


1 lb hamburger meat
1 onion, medium size
1 cup tomatoes
1 cup red beans
1 or 2 mangos*
1 tsp chili powder
1 cup corn meal
1/2 cup flour

Chop the onion and brown in a skillet with the crumbled hamburger meat. When meat is browned, drain off excess fat. Add the tomatoes, beans, mangoes; stir together to blend. Leave mixture in skillet if skillet is ovenproof. Otherwise transfer to a casserole dish or baking pan.

Mix the corn meal and flour with enough milk to make a corn bread consistency mixture; pour over top of the other ingredients and bake at 375 degrees until the cornbread topping is done.

*Mango is a green bell pepper in the Midwest. I never knew there was a fruit called mango until I was an adult living in the West! Don't use the real mango in this recipe. This recipe refers to green bell pepper. Thanks to a reader for pointing out that I omitted the explanation for the *. I'm getting old and forgetful!!!!


N said...

I couldn't see any comment about the asterisk on mango. The fruit (mango) wouldn't really fit with this recipe. However, I thought I would mention that my mother, who was born in Illinois in the 1920s, always called green bell peppers by the name "mango"; mango was the name she was taught. She had never seen a real mango until recently. I grew up eating "stuffed mangoes" (i.e., stuffed bell peppers).

Diabetic Enjoying Food aka Linda said...

Yes, thanks for catching that. We always call green bell peppers mangoes in the Midwest. I will fix that!