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MEXICALI SPOON BREAD CASSEROLE

Category:    Bread, Cheese, Hamburgers
Yield:8 servings
 
           --------meat mixture--------    1 1/2 lb Lean ground beef
      1 c  Onion; chopped, 1 lg              1/4 c  Green bell pepper; chopped
      1    Clove garlic; minced               15 oz Tomato sauce; 1 cn
     12 oz Whole kernel corn; 1 cn         1 1/2 ts Salt
           Chili powder; to taste            1/8 ts Pepper
    1/2 c  Ripe olives; sliced                      ------cornmeal topping------
  1 1/2 c  Milk                              1/2 c  Yellow cornmeal
    1/2 ts Salt                              3/4 c  Cheddar cheese; shredded
      2    Eggs; lg, beaten               
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils. Remove from the heat
  and stir in the cheese and eggs. Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the
  meat mixture.  Bake, uncovered, until a knife inserted in the topping comes
  out clean, about 40 minutes. Serve hot.
 

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