Mexicali Spoon Bread Casserole Recipe

Step 1

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.

Things You'll Need

MEAT MIXTURE:
  • 1 1/2lb Lean Ground Beef
  • 1/4c Green Bell Pepper; Chopped
  • 15oz Tomato Sauce; 1 Cn
  • 1 1/2ts Salt
  • 1/8ts Pepper
  • 1c Onion; Chopped, 1 Lg
  • 1ea Clove Garlic; Minced
  • 12oz Whole Kernel Corn; 1 Cn
  • Chili Powder; To Taste
  • 1/2c Ripe Olives; Sliced
CORNMEAL TOPPING:
  • 1 1/2c Milk
  • 1/2ts Salt
  • 2ea Eggs; Lg, Beaten
  • 1/2c Yellow Cornmeal
  • 3/4c Cheddar Cheese; Shredded

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