---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mexicali Spoon Bread Casserole Xfvf35a
  Categories: Breads, Dairy, Meats, Main dish, Vegetables
       Yield: 8 Servings
  
 --------------------------------MEAT MIXTURE--------------------------------
            CLAUDIA KAIN   (XFVF35A)
   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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