| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Main dish, Meats, Mexican, Casseroles, Beef |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
lg |
Onion, chopped |
| 1 |
ts |
Garlic, minced |
| 1 |
ts |
Seasoned salt |
| 1 |
pk |
Chili seasoning mix |
| 1 |
lb |
Can of tomatoes |
| 1 1/2 |
c |
Cooked whole kernel corn drained |
| 3 1/4 |
oz |
Can pitted black olives drained |
| 1 |
c |
Yellow cornmeal |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Cold water |
| 1/4 |
c |
Chopped canned pimiento |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
1. Brown ground beef in skillet, breaking up meat with fork.
2. Add seasonings and tomatoes; simmer 5 minutes.
3. Stir in corn and olives.
4. Combine cornmeal, salt and water; cook, stirring, until thick.
5. Add pimento.
6. Line greased, shallow 2-quart baking dish with part of cornmeal mush.
7. Pour in beef mixture and make a border of remaining mush around edge
of baking dish.
8. Bake at 350°F about 40 minutes.
9. Sprinkle with remaining cheese and bake 5 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”