Mexicali Spoon Bread Casserole Xfvf35a

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

Title: Mexicali Spoon Bread Casserole Xfvf35a
Categories: Breads, Dairy, Meats, Main dish, Vegetables
Yield: 8 Servings

--------------------------------MEAT MIXTURE--------------------------------
CLAUDIA KAIN (XFVF35A)
1 1/2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped
1 Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 1/2 ts Salt
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 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.

-----