Sunday, July 4, 2010

Mexicali Spoon Bread Casserole

This is an easy recipe that I have been making a long time. I got it off a recipe e mail list I was on in the 90's.

Mexicali Spoon Bread Casserole
John Weber, mm-recipes mailing list 10/97

1.5 lb ground beef(we use 1 pound)
1 large onion, chopped
1/4 c green pepper, chopped
1 clove garlic, minced
1 15 oz can tomato sauce
1 can whole kernel corn
1 1/2 tsp salt
1 tsp chili powder
1/4 tsp pepper
1/2 c black olives, sliced(opt)

Topping
1 1/2 c milk
1/2 c corn meal
1/2 tsp salt
3/4 c cheddar cheese, shredded
2 eggs

Heat oven to 375. Cook and stir the meat, onion, garlic and green pepper until the onion is tender and the meat is browned. Drain. Stir in tomato sauce, UNDRAINED corn, salt, chili powder, pepper and olives. Heat to boiling and then reduce and simmer uncovered while mixing up the topping.

Mix the milk, cornmeal and salt in a saucepan. Cook and stir over medium heat until just boiling. Remove from heat and stir in cheese and eggs. Put the meat mixture into a 2-3 qt or 9x13 pan. Immediately pour the topping over. Bake for 40 minutes, uncovered until a knife comes out clean.

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