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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I clipped this recipe out of a magazine at least 20 years ago..Made it several times...All you need is a salad to go with this.. Ingredients:
1 pound ground beef |
1 cup chopped onion |
1 cup chopped bell pepper |
1 16 oz can tomatoes |
1 can corn 8 3/4 oz size, drained |
1/2 cup chili sauce |
3 teaspoons chili powder |
3/4 teaspoon salt |
1 cup cornmeal |
1 teaspoon salt |
1 cup cold water |
3 cups boiling water |
Directions:
1. Preheat oven to 350 degrees.
2. In skillet cook ground beef with onion until meat loses its pink color.
3. Drain off excess fat if necessary.
4. Add bell pepper, tomatoes, corn, chili sauce and 3/4 teaspoon salt.
5. Bring to boiling; reduce heat and simmer uncovered 15 minutes.
6. Mush:
7. Stir cornmeal and 1 teaspoon salt into 1 cup cold water.
8. Gradually pour into 3 cups boiling water, stirring constantly.
9. Cook until think and bubbly, stirring frequently.
10. Spread about 2/3 of the mush in the bottom of an ungreased 2 quart casserole dish.
11. Pour beef filling over this.
12. Spoon remaining mush around the edges of casserole.
13. Bake for 20 minutes.
14. Grated cheese can be added to top if desired about 5 minutes before done...
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