Ingredients
1 pound lean ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese
.
Crust
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
Instructions
- Brown ground beef with onions and green pepper; drain well.
- Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
- Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
- Add cheese; stir until cheese is melted. Set filling aside.
- In a saucepan, combine cornmeal, salt, water and chili powder.
- Cook over medium heat, stirring constantly, until thick.
- Stir in butter.
- Spread half of the mixture into a baking dish, about 12- x 8-inches.
- Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.
- Bake at 375° for 45 minutes.
- If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
- Serve with sour cream, guacamole, salsa, or other garnishes.
Servings: 6