Mexicali Spoon Bread Casserole

* Exported from MasterCook *

MEXICALI SPOON BREAD CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Cheese
Hamburger Main dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MEAT MIXTURE-----
1 1/2 lb Lean Ground Beef
1 c Onion -- Chopped, 1 Lg
1/4 c Green Bell Pepper -- Chopped
1 ea Clove Garlic -- Minced
15 oz Tomato Sauce -- 1 Cn
12 oz Whole Kernel Corn -- 1 Cn
1 1/2 ts Salt
1 x 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 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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