|3 cups||Yellow cornmeal|
|3 pounds||Ground chuck|
|1 pounds||Chorizo; OR breakfast or sweet Italian sausage|
|¼ cup||Onion; chopped|
|½ cup||Celery; chopped|
|½ cup||Green pepper; chopped|
|1 cup||Whole kernel corn|
|1 cup||Cheddar cheese; shredded|
|1 cup||Pitted black olives|
|1 cup||Chicken broth|
|1 can||Tomatoes (1 lb. 12 oz.); undrained|
|1 tablespoon||Ground hot red chili|
|1 teaspoon||Ground cumin|
|1 cup||Monterey jack cheese; shredded|
|12||Pimiento stuffed green olives; sliced, optional|
1. Heat 5 cups of the water to boiling in a large kettle or Dutch oven. Mix cornmeal and remaining 3 cups water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook until thickened; cover.
Line a very large baking dish or baking pan with all but ¼ of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal evenly with a wet spoon.
2. Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer until thickened, about 15 minutes. Taste; add additional seasoning, if you wish. Spoon beef mixture into mush-lined baking dish(es).
Top with remaining mush.
3. Bake in a 325F degree oven for 1 hour, 55 minutes. sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 minutes longer or until cheese is melted. NOTES
: An excellent dish for buffets. It can also be frozen in several small casseroles.
Recipe by: Family Circle Magazine Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 25, 1998
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