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Mexicali Spoon Bread Casserole

This is a flavorful ground beef casserole with Mexican flavors and a cornmeal spoonbread type of topping. Serve this casserole with a tossed salad or sliced tomatoes and cucumbers.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground beef
• 1 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 1 can (12 ounces) whole kernel corn, undrained
• 1 large can (15 ounces) tomato sauce
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chili powder
• 1/2 cup sliced black olives
Cornmeal Topping Ingredients:
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup cornmeal
• 3/4 cup shredded Cheddar cheese


Instructions:





Heat the oven to 375° F.

In a large skillet over medium heat, heat the oil. Cook and stir the ground beef, onion, green pepper and garlic until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, corn, 1 teaspoon 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 teaspoon 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 ground beef mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping over the meat mixture.

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

Serves 8.