*  Exported from  MasterCook  *
 
                       MEXICALI SPOON BREAD CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Cheese
                 Hamburger                        Main dish
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MEAT MIXTURE-----
    1 1/2   lb           Lean Ground Beef
    1       c            Onion -- Chopped, 1 Lg
      1/4   c            Green Bell Pepper -- Chopped
    1       ea           Clove Garlic -- Minced
   15       oz           Tomato Sauce -- 1 Cn
   12       oz           Whole Kernel Corn -- 1 Cn
    1 1/2   ts           Salt
    1       x            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       ea           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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