
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 7/7/2008 / Base: Vegetables / Number of Servings: 8 |
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Ingredients: 1 1/2 Pound(s) Lean Ground Beef 1 Cup(s) Onion; Chopped, 1 Lg 1/4 Cup(s) Green Bell Pepper; Chopped 1 Clove Garlic; Minced 15 Ounce(s) Tomato Sauce; 1 Cn 12 Ounce(s) Whole Kernel Corn; 1 Cn 1 1/2 Teaspoon(s) Salt 1 Chili Powder; To Taste 1/8 Teaspoon(s) Pepper 1/2 Cup(s) Ripe Olives; Sliced 1 1/2 Cup(s) Milk 1/2 Cup(s) Yellow Cornmeal 3/4 Cup(s) Cheddar Cheese; Shredded 2 large Eggs; Beaten |
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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