Mexican Spoon Bread Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up. Ingredients:
1/2 pound ground turkey or beef |
1 small onion, chopped |
2 tablespoons chopped green pepper |
1 garlic clove, minced |
2/3 cup tomato sauce |
1/2 cup frozen corn, thawed |
2 tablespoons sliced ripe olives |
3/4 teaspoon chili powder |
1/2 teaspoon salt |
dash pepper |
topping: |
3 tablespoons cornmeal |
1/2 cup milk |
1/8 teaspoon salt |
1/4 cup shredded cheddar cheese |
1 egg, lightly beaten |
Directions:
1. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg.
3. Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
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