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How To make Mexicali Spoon Bread Casserole
MEAT MIXTURE:
1 1/2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped
1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 1/2 t Salt
1 x Chili Powder; To Taste
1/8 t Pepper
1/2 c Ripe Olives; Sliced
CORNMEAL TOPPING:
1 1/2 c Milk
1/2 c Yellow Cornmeal
1/2 t Salt
3/4 c Cheddar Cheese; Shredded
2 ea 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.
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INGREDIENTS FOR MEAT FILLING
8 large poblano peppers (roasted, seeds, veins and charred skin removed)
1 lb.80/20 ground beef
1/4 small onion (diced)
2 medium green onions (white and green)
1 small carrot (diced small)
1/2 tsp whole cumin
1/2 tsp peppercorns
3 large garlic cloves
1 large Roma tomato
2 tsp paprika
1 Tbsp tomato paste
Salt (to your liking)
1 medium russet potato (diced small)
small bunch cilantro (chopped fine)
1 & 1/2 C. water
20 oz. Monterey jack cheese (grated)
2 C. Colby jack cheese (grated)
EGG BATTER INGREDIENTS
5 eggs (well beaten)
1 C. half & half
2 Tbsp All purpose flour
1 tsp salt (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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