Mexicali Spoon Bread Casserole

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  • Total Time 80 min Ico-add
  • Yield 8 Servings
  • Level Medium

Kind of a variation on enchiladas with a lot less work, this Mexicali spoon bread casserole delivers great tastes. Serve with tortillas on the side.
 

Ingredients

  • The meat mixture:
  • 1 1/2 pounds lean ground beef
  • 1 cup onion, chopped
  • 1/4 cup bell pepper, chopped
  • 1 clove garlic, minced
  • 15 ounces tomato sauce
  • 12 ounces whole kernel corn
  • 1 1/2 teaspoons salt
  • Chile powder to taste
  • 1/8 teaspoon pepper
  • 1/2 cup ripe olives; sliced
  • For cornmeal topping:
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 cup cornmeal
  • 3/4 cup cheddar cheese; shredded
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Directions

  1. 1. Heat the oven to 375 degrees F.
  2. 2. Cook the ground beef with the onion, bell pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
  3. 3. Stir in the tomato sauce, undrained corn, salt, chile powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, for about 10 minutes.
  4. 4. Meanwhile, prepare the cornmeal topping by mixing the milk, cornmeal, and 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.
  5. 5. Transfer the meat mixture into an ungreased casserole dish; spread the topping over the meat mixture.
  6. 6. Bake, uncovered, for about 40 minutes or until a knife inserted in the topping comes out clean.