Mexicali Spoon Bread Casserole Recipe

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Mexican Casserole Recipes

Ingredients:

MEAT MIXTURE

1 1/2 lb lean ground beef
1 cup onion, chopped, 1 lg
1/4 cup green bell pepper, chopped
1 each clove garlic, minced
15 oz tomato sauce, 1 cn
12 oz whole kernel corn, 1 cn
1 1/2 tsp salt
1 chili powder, to taste
1/8 tsp pepper
1/2 cup ripe olives, sliced

CORNMEAL TOPPING

1 1/2 cup milk
1/2 cup yellow cornmeal
1/2 tsp salt
3/4 cup cheddar cheese, shredded
2 each eggs, lg, beaten

Instructions:

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.

Servings: 8

 

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