| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
St. Louis |
Post2 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 1 |
lb |
Ground beef -; (approx) |
| 1 |
cn |
Diced tomatoes; (abt 16 oz) |
| 2 |
c |
Cream-style corn; see * Note |
| 1 |
c |
Milk |
| 1 |
c |
Yellow cornmeal |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Chili powder |
| 1/2 |
c |
Sliced ripe olives |
| 1/2 |
lb |
Monterey Jack cheese; cut in chunks |
|
|
Or shredded |
|
|
Salsa or picante sauce; see * Note |
INSTRUCTIONS
* Note: In place of the cream-style corn, you can use whole-kernel corn
that has been chopped in a blender. Sullivan serves this dish with
LaVictoria Green Sauce, "a piquant, taco-type sauce not too hot but has a
very nice flavor." However, she added, it can be difficult to find here.
Her sons on the East and West coasts keep her supplied.
Heat oil in skillet; cook onion until soft. Add beef; cook until lightly
browned. Drain fat. Stir in canned tomatoes with their juice, corn, milk,
cornmeal, salt and chili powder; mix well. Add olives; sprinkle cheese over
top. Cover and cook over low heat about 20 to 25 minutes. Serve with salsa.
Yield: 6 to 8 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Pat Sullivan,
Kirkwood
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