| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 1 |
|
Clove garlic; minced |
| 2 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(8.5-oz) corn; drained |
| 15 |
|
Ripe olives; sliced |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chili powder |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Shredded cheese |
| 3/4 |
c |
Cornmeal |
| 1/2 |
ts |
Salt |
| 2 |
c |
Water |
| 1 |
tb |
Butter |
INSTRUCTIONS
TOPPING
Brown meat, onion, pepper and garlic in skillet. Stir in tomato sauce. Add
rest of ingredients, except cheese. Simmer 15 minutes. Add cheese and stir
until cheese is melted. Pour mixture into a casserole dish.
Combine cornmeal, salt and water in a saucepan. Bring to a boil and
simmer, stirring, until mixture thickens (about 3 minutes). Stir in butter.
Spoon over meat mixture in casserole. Bake at 375 degrees for 40 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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