Mexicali Spoon Bread Casserole
A tasty Mexican meat sauce, with bell pepper, corn and sliced black olives, is topped with a cornbread crust and cheddar cheese.
1 1/2 pounds ground beef
1 cup onion, chopped
1/4 cup chopped green bell pepper
1 garlic clove, crushed
1 (15-ounce) can tomato sauce
1 (12-ounce) can corn, undrained
2 teaspoons salt - divided use
1 teaspoon chili powder
1/8 teaspoon ground black pepper
1/2 cup sliced black olives
1 1/2 cups milk
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
2 large eggs
- Cook ground beef, chopped onion, chopped green bell pepper, and crushed garlic clove in a large skillet until the onion is tender and the meat is browned; drain. Stir in tomato sauce, canned corn (undrained), 1 1/2 teaspoons salt, chili powder, pepper, and sliced black olives. Heat to boiling then reduce the heat and simmer, uncovered, for 15 minutes.
- Meanwhile, combine milk, cornmeal, and 1/2 teaspoon salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in shredded cheddar cheese and eggs.
- Pour the ground beef mixture into an ungreased 3-quart baking dish and immediately pour the topping onto the meat mixture.
- Bake in a preheated oven at 350°F (175°C), uncovered, until the center is set, about 40 minutes.
Makes 8 servings.