| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats, Eggs | Breads, Cheese, Hamburger, Main dish, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean Ground Beef |
| 1 | c | Onion, Chopped 1 Lg |
| 1/4 | c | Green Bell Pepper, Chopped |
| 1 | Clove Garlic, Minced | |
| 15 | oz | Tomato Sauce, 1 Cn |
| 12 | oz | Whole Kernel Corn, 1 Cn |
| 1 1/2 | t | Salt |
| Chili Powder, To Taste | ||
| 1/8 | t | Pepper |
| 1/2 | c | Ripe Olives, Sliced |
| 1 1/2 | c | Milk |
| 1/2 | c | Yellow Cornmeal |
| 1/2 | t | Salt |
| 3/4 | c | Cheddar Cheese, Shredded |
| 2 | Eggs, Lg Beaten |
INSTRUCTIONS
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, 1 1/2 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 1/2 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 1/2 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.
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