Cheddar and Green Chili Corn Cakes with Beef and Beans

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Whisk in yogurt, milk, eggs, and 1 tablespoon melted butter until smooth. Stir in half of the can of green chilies and the grated cheese. Let batter sit for 10 minutes.

Meanwhile, heat 2 tablespoons vegetable oil in a large saute pan over medium heat. Dice onion and add to hot saute pan along with ground beef. Saute for about five minutes, breaking up meat periodically until meat is mostly browned.

Add minced garlic and saute for another 2 minutes. Add beans, tomatoes, chili powder, cumin, remaining 2 oz. diced green chilies, chicken stock and a bit of salt and pepper. Simmer for about 10 minutes until mixture is reduced and thick.

Heat remaining 1 tablespoon melted butter in a large saute pan over medium heat. Working in batches, drop corn cake batter onto the hot pan in 1/4 cup dollops. Cook for about 2 minutes on the first side, turning when browned and bubbles begin to surface. Cook another one minute on the second side until cooked through. Transfer to a platter and keep warm in the oven or microwave.

Add 1 1/2 tsp of butter to the pan and continue cooking corn cakes until all the batter is used, adding more butter between each batch.

To serve, plate two cakes per person and top with 1/2 cup of the beef and bean mixture.