Mexicali spoon bread casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean Ground Beef |
| 1 | cup | Onion; Chopped, 1 Lg |
| ¼ | cup | Green Bell Pepper; Chopped |
| 1 | each | Clove Garlic; Minced |
| 15 | ounces | Tomato Sauce; 1 Cn |
| 1½ | cup | Milk |
| ½ | cup | Yellow Cornmeal |
| ½ | teaspoon | Salt |
| 12 | ounces | Whole Kernel Corn; 1 Cn |
| 1½ | teaspoon | Salt |
| 1 | x | Chili Powder; To Taste |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Ripe Olives; Sliced |
| ¾ | cup | Cheddar Cheese; Shredded |
| 2 | eaches | Eggs; Lg, Beaten |
Directions
MEAT MIXTURE
CORNMEAL TOPPING
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, 1½ 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 ½ 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 ½ 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.