Mexicali Spoon Bread Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
Yield: 8 Servings

MMMMM------------------------MEAT MIXTURE-----------------------------
1.50 lb Lean Ground Beef
1.00 c Onion; Chopped, 1 Lg
0.25 c Green Bell Pepper; Chopped
1.00 ea Clove Garlic; Minced
15.00 oz Tomato Sauce; 1 Cn
12.00 oz Whole Kernel Corn; 1 Cn
1.50 t Salt
1.00 x Chili Powder; To Taste
0.13 t Pepper
0.50 c Ripe Olives; Sliced

MMMMM----------------------CORNMEAL TOPPING---------------------------
1.50 c Milk
0.50 c Yellow Cornmeal
0.50 t Salt
0.75 c Cheddar Cheese; Shredded
2.00 ea 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.

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