| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Casseroles, Meats | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Ground pork sausage |
| 1 | lb | Lean ground beef |
| 1 | Clove garlic, minced | |
| 1 | c | Onion, chopped |
| 2 | c | Celery, sliced |
| 1 | cn | (28 oz) tomatoes |
| 2 | c | Canned whole kernel corn |
| Salt | ||
| 2 | ts | Chili powder |
| 1/2 | c | Cornmeal |
| 1 1/2 | c | Pitted ripe olives |
| 1 1/2 | c | Jack or American cheese, shredded |
INSTRUCTIONS
Cook sausage until lightly browned, stirring to keep crumbly. Pour off excess fat, add beef and cook and stir until browned. Stir in garlic, onion and celery and cook until vegetables are tender but not browned. Stir in tomatoes, corn, salt and chili powder and simmer about 15 minutes. Slowly stir in cornmeal and cook until thickened. Stir in olives. Turn into greased 2-quart casserole and top with cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn Thomas. Source: Los Angeles Times 4-2-97. Makes 8 servings. Each serving: 425 calories; 653 mg sodium; 73 mg cholesterol; 29 grams fat; 22 grams carbohydrates; 20 grams protein; 1.53 grams fiber. Lynn's Notes: I made this on 4-9-97. Added 3 more cloves garlic, 1/2 red pepper and 1/2 green pepper, chopped fine and cooked the meat and vegetables all at the same time. This was an easy recipe to prepare and tasted great! Recipe by: Los Angeles Times 4-2-97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS LYNN P THOMAS) on 9 Ju, l 1997
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