Mexicali spoon bread casserole
Yield: 8 Servings MMM
Ingredients:
- 1 1/2 lb Lean Ground Beef
- 1 c Onion; Chopped
- 1 Lg
- 1/4 c Green Bell Pepper; Chopped
- 1 ea Clove Garlic; Minced
- 15 oz Tomato Sauce; 1 Cn
- 12 oz Whole Kernel Corn; 1 Cn
- 1 1/2 ts Salt
- 1 x Chili Powder; To Taste
- 1/8 ts Pepper
- 1/2 c Ripe Olives; Sliced MMMMM----------------------CORNMEAL TOPPING---------------------------
- 1 1/2 c Milk
- 1/2 c Yellow Cornmeal
- 1/2 ts Salt
- 3/4 c Cheddar Cheese; Shredded
- 2 ea Eggs; Lg
Instructions:
Beaten Heat the oven to 375 degrees F. Cook and stir the meat onion green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce UNDRAINED corn 1 1/2 ts salt the chili powder pepper and olives. Heat to boiling then reduce the heat and simmer uncovered while preparing the cornmeal topping. Mix the milk cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake uncovered until a knife inserted in the topping comes out clean about 40 minutes. Serve hot.
