| 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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