Mexicali Spoon Bread Casserole Recipe

Serves: 8
Keywords: Hamburger, Casseroles, vegetarian, recipe, recipes, Mexicali Spoon Bread Casserole Recipe

1 ½

lb.

Lean Ground Beef

Onion; Chopped, 1 Lg

Green Bell Pepper; Chopped

Clove Garlic; Minced

oz.

Tomato Sauce; 1 Cn

oz.

Whole Kernel Corn; 1 Cn

1 ½

Salt

Chili Powder; To Taste

0.12

Pepper

Ripe Olives; Sliced

1 ½

Milk

Yellow Cornmeal

Salt

Cheddar Cheese; Shredded

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 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.