| 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 |
ts |
Salt |
|
|
Chili Powder; To Taste |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Ripe Olives; Sliced |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Yellow Cornmeal |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Cheddar Cheese; Shredded |
| 2 |
|
Eggs; Lg, Beaten |
INSTRUCTIONS
MEAT MIXTURE
CORNMEAL TOPPING
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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