Picadillo corn bread cobbler

Ingredients

1) For the Picadillo :

• 1/2 medium onion, diced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 lb ground beef
• 1 packet Nueva Cocina picadillo seasoning
• 1 can (8 oz) tomato sauce
• 1/2 cup water
• 3/4 cup red wine

2) For the Cornbread cobbler :

• 2/3 cup cornmeal
• 1/3 cup rice flour mix
• 1/2 teaspoon xanthan gum
• 1 1/2 teaspoon baking powder
• 2 teaspoon sugar
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 teaspoon granulated garlic
• 1/3 cup milk
• 1 egg
• 1/2 cup grated cheese (cheddar or mozzarella)

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Preparation

• 1) Heat up the olive oil in a cast iron skillet, add the onion and pepper, and cook until softened. Scrape to the sides, turn the heat up a little, and break the meat up into the pan.
• Cook until browned. Sprinkle the seasoning on, stir, and let cook for a minute.
• Add the tomato sauce, water, and wine, stir, and let cook on low while you mix up the cornbread cobbler topping.
• 2) Preheat the oven to 375. Mix together the dry ingredients, then add in the milk, egg and cheese.
• Mix just until combined, then plop by tablespoons on top of the meat mixture.
• Bake 20 minutes, until the top is starting to brown and a toothpick comes out clean.