Title : Mexicali spoon bread casserole
Categories : Breads, cheese, hamburger
Servings : 8

---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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