Mexicali Spoon Bread Casserole

---------- Recipe via Meal-Master (tm) v8.01

Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese/eggs, Ground beef, Vegetables
Yield: 8 servings

--------------------------------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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