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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 8 |
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Directions: 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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