Mexicali spoon bread casserole
Mexicali spoon bread casserole
Ingredients/Components
- ground beef
- small green pepper, chopped - 1/2 item
- clove garlic, finely chopped - 1 item
- can tomato sauce - 1 oz
- can vacuum-packed whole kernel corn - 1 oz
- chili powder - 2 3
- salt
- pepper - 1/8 tsp
- sliced ripe olives - 1/2 c
- milk
- yellow cornmeal - 1/2 c
- shredded Cheddar cheese - 3/4 c
- eggs, beaten - 2 item
How to make mexicali spoon bread casserole:
Cook and stir ground beef, onion, green pepper and garlic in 10-inch skillet until beef is brown; drain. Stir in tomato sauce, corn, chili powder, 1 1/2 teaspoons salt, pepper and olives. Heat to boiling; reduce heat. Mix milk, cornmeal and 1/2 teaspoon salt in saucepan. Heat just to boiling over medium heat, stirring constantly. Remove from heat. Stir in cheese and eggs. Pour hot beef mixture into ungreased 3-quart casserole or 13 x 9 x 2-inch baking dish. Immediately pour cornmeal mixture over top. Cook uncovered in 375° oven until knife inserted into topping comes out clean, about 40 minutes.Recipe categories: Casseroles, Oven, Stove top.
Rating:
Related ingredients:
sugar, milk, salt, flour, water, dairy sour cream, beaten eggs, ground beef
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