recipelink.com Chat Room Recipe Swap - 2001-03-07
From: Nancy,.SanFran
Mexicali Spoon Bread Casserole
Serving Size : 8
-----MEAT MIXTURE-----
2 pounds Lean Ground Beef
1 cup Chopped Onion -- (1 large)
1/4 cup Green Bell Pepper -- Chopped
1 Clove Garlic -- Minced
15 ounces Tomato Sauce
1 can Corn -- (12-oz)
1 1/2 teaspoons Salt
1 packet taco seasoning mix -- large-size (enough for 2-lbs. meat)
1/8 teaspoon Pepper
1/2 cup Ripe Olives -- Sliced
-----CORNMEAL TOPPING-----
1 1/2 cups Milk
1/2 cup Yellow Cornmeal
1/2 teaspoon Salt
3/4 cup Cheddar Cheese -- Shredded
2 Eggs -- 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 tsp salt, the taco seasoning, 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 tsp 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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