---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mexicali Spoon Bread Casserole
  Categories: Breads, Cheese/eggs, Ground beef, Vegetables
       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 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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