Mexicali Spoon Bread Casserole |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser! Ingredients:
1 1/2 lbs ground beef |
1 large onion, chopped |
1/4 cup chopped green pepper |
1 clove garlic, finely chopped |
1 (15 ounce) can tomato sauce |
1 (12 ounce) can vacuum packed corn, don't drain |
1 1/2 teaspoons salt |
1 tablespoon chili powder |
1/8 teaspoon pepper |
1/4 cup sliced ripe olives (optional) |
1 1/2 cups milk |
1/2 cup yellow cornmeal |
1/2 teaspoon salt |
3/4 cup shredded cheddar cheese |
2 eggs, beaten |
Directions:
1. Brown beef, onions, green pepper, and garlic over medium heat.
2. Drain off any fat.
3. Add remaining ingredients.
4. Heat through.
5. Pour meat mixture into baking dish; I use a 13 x 9 pan.
6. Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
7. Cook and stir over medium heat until mixture thickens.
8. Remove from heat and stir in cheese and eggs; mix well.
9. Immediately pour onto beef mixture and spread evenly.
10. Bake at 375 for about 40 minutes, until golden.
11. Serve with sour cream and any other of your favorite Mexican garnishes!
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