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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a recipe I often make ahead and freeze to cook on a day when there's too little time... Ingredients:
1 cup chopped onion |
1 cup chopped green bell pepper |
2 tablespoons olive oil |
1 lb lean ground beef |
1 (8 ounce) can tomato sauce |
2 tablespoons tomato paste |
1 (10 ounce) package frozen corn, thawed |
1 cup sliced green olives |
1 tablespoon ground cumin |
2 teaspoons unsweetened cocoa powder |
1/2 teaspoon ground allspice |
2 teaspoons chili powder |
1 tablespoon worcestershire sauce |
1 teaspoon tabasco sauce |
1 tablespoon yellow cornmeal |
1 cup all-purpose flour |
1 cup yellow cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
3 tablespoons butter, melted and cooled |
1 cup milk |
1 large egg, beaten to blend |
1/2 cup grated sharp cheddar cheese |
1 (4 ounce) can green chili peppers, chopped |
Directions:
1. For beef mixture: In a large skillet cook onion and green pepper in oil over moderately-low heat, stirring, until vegetables are softened; add beef and cook over moderate heat until beef is no longer pink.
2. Stir in tomato sauce, paste, corn, olives, cumin, cocoa, allspice, chili powder, Worcestershire Sauce, Tabasco, cornmeal and salt and pepper.
3. Simmer mixture, stirring occasionally, for 30 minutes and add additional Worcestershire Sauce and Tabasco to suit you.
4. Preheat oven to 390 degrees F.
5. Spoon mixture in shallow 2 1/2 quart casserole (may be chilled overnight).
6. In a bowl, sift together flour, cornmeal, sugar and baking powder.
7. Add butter, milk and egg until batter is just combined.
8. Stir in cheddar and chili peppers and drop batter by spoonfuls around edge of casserole.
9. Bake for 10 minutes.
10. Reduce heat to 350F and bake 30 minutes more.
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