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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 46 |
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This is from Albers Cornmeal. I tracked the recipe down years ago for someone, and it's become a family favorite. It's versatile-you can try enchilada sauce instead of plain tomato, and you can vary the ingredients to suit your family. Read more . It's a real kid pleaser, and great if you've got kids that have friends over for dinner. Ingredients:
crust |
1 1/4 cups albers yellow cornmeal |
1/2 tsp salt |
1 1/2 cups carnation evaporated milk |
1 cup water |
filling |
1 lb ground beef |
1 clove garlic, finely chopped |
1 cup chopped onion |
1/4 cup chopped green bell peppers |
1 cup cream-style corn |
1/2 cup sliced black olives, drained |
4 oz can diced green chiles |
1 cup tomato sauce |
1 tbs chili powder |
1 tsp salt |
1/4 tsp black pepper |
1/3 cup shredded cheddar cheese |
Directions:
1. For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
2. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
3. Remove 1/2 cup, cover with plastic wrap.
4. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
5. Cool for 2 to 3 minutes if necessary.
6. Bake in preheated 425-degree oven for 10 minutes.
7. Remove from heat.
8. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
9. Add corn, olives, chiles, tomato sauce, chili powder, salt and pepper.
10. Mix well.
11. Spoon into cornmeal crust.
12. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
13. Return to oven and bake for 15 minutes.
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