How To make Mexicali Spoon Bread Casserole Xfvf35a

MEAT MIXTURE:

CLAUDIA KAIN (XFVF35A) 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. -----