| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | Casseroles-, Ethnic–mex | 12 | Servings |
INGREDIENTS
| 8 | c | Water |
| 3 | c | Yellow cornmeal |
| 1 | tb | Salt |
| 3 | lb | Ground chuck |
| 1 | lb | Chorizo; OR breakfast or sweet Italian sausage |
| 1/4 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Green pepper; chopped |
| 1 | c | Whole kernel corn |
| 1 | c | Cheddar cheese; shredded |
| 1 | c | Pitted black olives |
| 1 | c | Chicken broth |
| 1 | cn | Tomatoes (1 lb. 12 oz.); undrained |
| 1 | tb | Ground hot red chili |
| 1 | ts | Ground cumin |
| 1 | c | Monterey jack cheese; shredded |
| 12 | Pimiento stuffed green olives; sliced, optional |
INSTRUCTIONS
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 1/4 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@sprintmail.com> on Mar 25, 1998
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