• 8servings
  • 50minutes
  • 504calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lb extra lean ground beef

  2. 4 cloves garlic , pressed

  3. 1 cup diced onions

  4. 4 fresh jalapeño peppers, small dice

  5. 2 cups corn kernels (fresh or frozen, uncooked)

  6. 1 ea 14 oz can Mexican style tomato sauce (Rotel or El Patio)

  7. 1ea 4 oz can chopped mild green chilies

  8. 4 tb pure ground mild chili such asAncho or other mild chili

  9. 2 tb hot pure ground chili such as De Arbol

  10. 2 tb ground cumin

  11. salt to taste

  12. Topping

  13. 2 cups yellow corn meal

  14. 1 tb crushed red pepper flakes

  15. 3 cups beef broth

  16. 1 cup shredded sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 deg F.

  2. Filling:

  3. In a skillet large enough to hold all of the ingredients down to the topping, mix the ground beef, onion, jalapeño peppers, and garlic. Cook over medium heat until the beef is browned, about 4-5 minutes. Pour off any excess grease.

  4. Add the corn, tomato sauce, green chilies, and all of the spices to the skillet with the cooked beef and mix thoroughly.

  5. Simmer for another 4-5 minutes until any liquid is almost evaporated and the beef mixture is very thick.

  6. Place the cooked filling into a greased 3-4 quart casserole or baking dish.

  7. Topping:

  8. In a 2 quart sauce pan slowly mix the cornmeal into one cup of beef broth, stirring constantly to avoid lumps.

  9. When all of the cornmeal is well mixed, place the pan over medium heat, add the remaining two cups of beef broth and cook until a thick mush is formed.

  10. Evenly cover the filling with the mush and bake uncovered for 40 minutes.

  11. Spread the cheese over the browned topping and bake for an additional 10 minutes.


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