Mexican Spoon Bread
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Ingredients:
Mexican Spoon Bread 1-1/2 pounds ground beef 1 large onion, chopped 1/4 cup green pepper, chopped 1 clove garlic, minced 1-15 ounce can tomato sauce 12 ounce can corn 1-1/2 teaspoons salt Chili powder to taste 1/8 teaspoon pepper 1/2 cup black olives, sliced Cornmeal Topping 1-1/2 cups milk 1/2 cup cornmeal 1/2 teaspoon salt 3/4 cup cheddar, grated 2 eggs,beaten
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Directions: Heat the oven to 375 degrees. Cook and stir meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain well. Stir in tomato sauce, UNDRAINED corn, 1 -1/2 tsp salt, chili powder, pepper and olives. Heat to boiling then reduce heat and simmer, uncovered, while preparing cornmeal topping. Mix milk, cornmeal and 1/2 tsp salt in a saucepan. Cook and stir over medium heat just until mixture boils. Remove from the heat and stir in 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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