| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Coarse yellow cornmeal |
| 4 |
c |
Chicken broth |
| 2 |
tb |
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>
A Message from our Provider:
“Times change, God doesn’t.”