Recipes from Mexico :: Mexican Tortillas and Breads
From the kitchen of Barb, Albuquerque, New Mexico
1/4 c. olive oil
1 1/2 lb. (one and a half lbs. ) ground beef
1 c. chopped onion
2 cloves garlic, minced
1/2 c. chopped green pepper
1 (#2) can tomatoes (2 1/2 (two and a half) c.)
1 (12 ounce) can corn (1 1/2 (one and one-half) c.)
1 Tbsp. salt (I use less)
1 1/2 Tbsp. chili powder
1/4 tsp. black pepper
1/2 c. cornmeal
1 c. water
1 c. pitted black olives
1 1/2 (one and one-half) c. milk
1 tsp. salt
2 Tbsp. butter
1/2 c. corn meal
1 c. grated Cheddar cheese
2 eggs, beaten
In oil in skillet, brown beef, add onions, garlic, green peppers. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 Tbsp. salt, chili powder and pepper. Simmer 5 mins. Stir in 1/2 c. cornmeal mixed with water; cover and simmer for 10 mins. Add olives. Turn into a 3-quart casserole.
Meanwhile, heat milk with 1 tsp. salt and butter; slowly stir in 1/2 c. corn meal; cook stirring until thickened. Remove from heat, stir in cheese and eggs, Pour over meat mixture in casserole.
Heat oven to 375 degrees fahrenheit and bake about 30 to 40 mins. until bubbly hot.
Yield: 6 to 8 servings
May be refrigerated and baked later.
To freeze - thaw in refrigerator and bake 20-1/2 an hour longer than recipe directs.
ENJOY!
