Mexicali Spoon Bread Casserole Xfvf35a

Title: Mexicali Spoon Bread Casserole Xfvf35a

Categories: Breads, Dairy, Meats, Main dish, Vegetables

Yield: 8 Servings

--MEAT MIXTURE--

CLAUDIA KAIN (XFVF35A)

1 1/2 lb Lean Ground Beef

1 c Onion; Chopped,

1 Lg

1/4 c Green Bell Pepper; Chopped

1 Clove Garlic; Minced

15 oz Tomato Sauce;

12 oz Whole Kernel Corn;

1 Cn

1 1/2 ts Salt

Chili Powder; To Taste

1/8 ts Pepper

1/2 c Ripe Olives; Sliced

--CORNMEAL TOPPING--

1 1/2 c Milk

1/2 c Yellow Cornmeal

1/2 ts Salt

3/4 c Cheddar Cheese; Shredded

2 Eggs; Lg, Beaten

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

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. --