Mexicali Spoon Bread Casserole
Serving Size : 8
-----MEAT MIXTURE-----
- 1 1/2 pounds Lean Ground Beef
- 1/4 cup Green Bell Pepper -- Chopped
- 15 ounces Tomato Sauce -- 1 Cn
- 1 1/2 teaspoons Salt
- 1/8 teaspoon Pepper
- 1 cup Onion; Chopped -- 1 Lg
- 1 each Clove Garlic -- Minced
- 12 ounces Whole Kernel Corn -- 1 Cn
- Chili Powder -- To Taste
- 1/2 cup Ripe Olives -- Sliced
-----CORNMEAL TOPPING-----
- 1 1/2 cups Milk
- 1/2 teaspoon Salt
- 2 each Eggs; Lg -- Beaten
- 1/2 cup Yellow Cornmeal
- 3/4 cup Cheddar Cheese -- Shredded
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, 1 1/2 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 1/2 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 1/2 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.