Mexicali Spoon Bread Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
MEAT MIXTURE
1 1/2 lbs: Lean Ground Beef,
1 cup: Onion, Chopped, 1 Lg
1/4 cup: Green Bell Pepper, Chopped
1 each: Clove Garlic, Minced
15 ounce: Tomato Sauce, 1 Cn
12 ounce: Whole Kernel Corn, 1 Cn
1 1/2 tsp: Salt,
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
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.
Source from luhu.jp
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.
Source from luhu.jp