| 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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