Mexicali spoon bread casserole

8 servings

Ingredients

Quantity Ingredient
1½ pounds Lean Ground Beef
1 cup Onion; Chopped, 1 Lg
¼ cup Green Bell Pepper; Chopped
1 each Clove Garlic; Minced
15 ounces Tomato Sauce; 1 Cn
1½ cup Milk
½ cup Yellow Cornmeal
½ teaspoon Salt
12 ounces Whole Kernel Corn; 1 Cn
1½ teaspoon Salt
1 x Chili Powder; To Taste
⅛ teaspoon Pepper
½ cup Ripe Olives; Sliced
¾ cup Cheddar Cheese; Shredded
2 eaches Eggs; Lg, Beaten

Directions

MEAT MIXTURE

CORNMEAL TOPPING

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1½ ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and ½ ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.

Turn the hot meat mixture into an ungreased 2 ½ to 3-quart casserole.

Immediately pour the topping onto the meat mixture.

Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

Related recipes