| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
Dutch |
|
6 |
To 8 |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 1 |
lb |
Lean Ground Beef |
| 2 |
tb |
Vegetable Oil |
| 1 |
cn |
(16-oz.) Stewed Tomatoes |
| 1 |
cn |
(17-oz.) Whole Kernel Corn; undrained |
| 1 |
c |
Sour Cream |
| 1 |
c |
Cornmeal |
| 1 |
cn |
(14-oz.) small pitted Ripe Olives; drained |
| 2 |
ts |
Salt |
| 1 |
tb |
Chili Powder |
| 1/2 |
ts |
Cumin |
| 1 |
|
Jar; (8-oz.) Salsa, temperature of your choice |
| 1 |
cn |
(15-oz.) Kidney Beans |
| 1/2 |
tb |
Chicken Bouillon Powder |
| 2 |
c |
Monterey Jack or Pepper Jack Cheese |
INSTRUCTIONS
Pre-heat the oven to 350-F degrees and prepare a Dutch oven or large
casserole dish for baking.
Lightly brown onion and beef in warmed vegetable oil in a heavy skillet
over medium to medium- high heat. Place the browned mixture in a Dutch oven
or large casserole dish.
Add the stewed tomatoes, corn, sour cream, cornmeal, ripe olives, salt,
chili powder, cumin, salsa, kidney beans, and chicken bouillon.
Thoroughly combine all the ingredients with the beef and onion mixture.
Sprinkle the cheese over the top and cover. Bake in the oven for 20 to 30
minutes, until cheese is bubbling. Serve warm with plain tortillas, if
desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 3, 1999, converted by MM_Buster v2.0l.
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