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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A family favorite since the 1960s. Ingredients:
1 cup yellow cornmeal |
1 cup milk or 1 cup buttermilk |
2 cups boiling water |
1 teaspoon garlic powder |
1 lb ground beef |
1 medium onion, chopped |
1 (16 ounce) can whole kernel corn |
1 (15 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 (4 ounce) can sliced olives, drained (optional) |
1 (1 1/4 ounce) package chili seasoning mix (lawry's brand, if available) or 1 (1 1/4 ounce) package taco seasoning (lawry's brand, if available) |
2 cups mild cheddar cheese, grated |
Directions:
1. Mix 1 heaping cup yellow corn meal and 1 cup milk in bowl, mix in to 2 cups boiling water and stir mixture until smooth. Stir in a tsp of the Lawry's chile seasoning from package.
2. Brown 1 pound ground meat, 1 teaspoon garlic powder, 1 medium chopped onion, salt and pepper to taste. Drain grease well.
3. Add to ground beef mixture: can whole kernel corn, crushed tomatoes, tomato.
4. paste, can olives, remainder of Lawry's chile seasoning package.
5. LAYER IN LARGE CAST IRON SKILLET OR 9 X 13 BAKING DISH (GREASE SKILLET OR PAN WITH CRISCO).
6. 1. Place 1/2 corn meal mixture in bottom.
7. 2. Remove from oven and Sprinkle with 1/2 of grated cheese.
8. 3. Spread meat mixture in middle.
9. 4. Layer remaining corn meal mixture on top.
10. Bake at 375 about 30 minutes, then add grated cheese and bake another 10 minutes, or until bubbly and brown.
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