| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | c | Coarse yellow cornmeal |
| 4 | c | Chicken broth |
| 2 | T | Olive oil |
| 1 | lb | Ground beef |
| 2 | Red bell peppers, cut into | |
| 1/4 inch dice | ||
| 2 | c | Salsa, storebought |
| 1 | c | Chopped fresh cilantro |
| Grated aged Jack cheese or | ||
| sharp white cheddar | ||
| Salt |
INSTRUCTIONS
Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until it no longer tastes raw, about 20 minutes. Season with salt and pepper. Meanwhile heat 2 tablespoons oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning. To serve, ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese. Yield: 4 servings~ Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6600 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:36 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2610
Calories From Fat: 1682
Total Fat: 185.7g
Cholesterol: 340.2mg
Sodium: 3622mg
Potassium: 3207.5mg
Carbohydrates: 117g
Fiber: 16.3g
Sugar: 15.8g
Protein: 113.3g