Mexicali spoon bread casserole
Mexicali spoon bread casserole
Number: 335746
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Makes servings
  • 1.5 lb Lean ground beef
  • 1 cup Onion, in ¼-in slices
  • 4 tbsp Green bell pepper, chopped
  • 8 -- Garlic
  • 15 oz Tomato sauce
  • 12 oz Whole kernel corn
  • 1.5 tsp Salt
  • Chili powder, to taste
  • 0.13 tsp Pepper
  • 8 tbsp Ripe olives, sliced
  • 1.5 cup Milk, whole
  • 8 tbsp Yellow cornmeal
  • 0.5 tsp Salt
  • 12 tbsp Cheddar Cheese, Shredded
  • 2 large Egg, beaten
Heat the oven to 375 °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 ½ 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 ½ 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 ½ 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

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