| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Main dish, Mexican, Ground beef |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground beef |
| 1 |
sm |
Clove garlic chopped fine |
| 1 |
cn |
Whole tomatoes drained(8 oz) |
|
|
Save 1/2 c loquid |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Shredded cheddar |
| 2 |
tb |
Chopped onion |
| 1 |
cn |
Corn (8 oz) |
| 1 |
cn |
Olives (small) |
| 2 |
ts |
Chili powder |
| 1 |
|
Egg |
| 1/2 |
c |
Yellow corn meal |
| 1 |
ds |
Paprika |
INSTRUCTIONS
Preparation : Crumble ground beef into 1 1/2 quart casserole, add onion and
garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up
beef and stir. Cover and microwave on high until beef is not pink, 2 or 3
minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili
powder and salt. Cover tightly and microwave on high until mixture is hot
and bubbly, 4 to 6 minutes. Stir. Beat egg in bowl, stir in corn meal and
reserve tomato liquid. Pour over meat mixture. Sprinkle with cheese and
paprika. Microwave uncovered on high until topping is no longer doughy, 3
to 6 minutes.
Posted to MM-Recipes Digest V4 #067 by bd967@scn.org (Gary M. German) on
Mar 6, 1997.
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