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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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MEXICAN CASSEROLE
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KEY WORDS #biscuits #cakes #fudge #Christmas #Casserole #bread # cookies # 3 ingredients #meatloaf #pie crust #simple #eggs #butter #Mexican #meat #milk # pecan #pumpkin #chocolate #pasta # beans #copycat #vanilla #cheese # bananas # pies # cake #peanut butter #holidays #gingerbread # pumpkin bread #rice # tuna # chicken #stuffing # pineapple # apple # peach #cinnamon #cinnamon rolls #turkey # string bean #waffles #pancake #condensed milk #crackers #cranberry #raisins #salad # easy to make #fun for kids #old recipes # fruitcake #home style #carrot #fruit #blueberry #chocolate chip # soup # chill # cupcakes # breakfast #cornbread #spoonbread #rolls #spices #donuts #home Style Southern cooking #quick recipes #MUFFINS #lemon #lime #gingerbread #ginger bread man #pea salad #sugar cookies #lemon cookies #lasagna #gingerbread man #Mexican Casserole ##ambrosia#ambrosia#meridayucatanrealestate.com
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LOW CARB MEXICAN CASSEROLE | Delicious and Easy To Make!
Hi Everyone ????????. In this video, we are making Low Carb Mexican Casserole. It is sooo delicious and great for the whole family. Whether you are on a low carb, keto or no diet at all, it makes a delicious easy to make meal. It is great as a side dish or pairs nicely with a salad. It can also last two to three meals depending on how many people are in your household.
Thanks for watching, hope you enjoy it as much as we do.
Ingredients;
3 cups of cooked ground beef
3 cups of cooked cauliflower rice
1.5 cups of sour cream
2 cups of shredded cheese
One large chopped tomato
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Cooking at Riegelmann's: December 11th, 2018 lGreen Chile Spoonbread
It's cold. It's wet. It's time for COMFORT FOOD, yes??? We brought back our favorite chef/musician...John Moak, owner of @Jazzy John's BBQ to give us this recipe for Green Chile Spoonbread. Make up a batch of this and settle in for a warm, comfy evening! Recipe below...
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RECIPE:
Green Chile Spoonbread
Ingredients
• 3 tablespoons butter, plus enough to grease the baking dish
• ½ cup grated Parmesan cheese
• 1 bunch scallions, white and light-green parts, thinly sliced
• 4 ounces chopped canned or roasted fresh green chilies
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• 1 cup yellow cornmeal
• ½ cup shredded sharp Cheddar cheese
• 4 eggs, separated
Preparation
1. Preheat oven to 350 degrees.
2. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
3. In a heavy saucepan over medium heat, heat the milk, cream and salt until almost boiling. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions, green chilies and the Cheddar cheese. Stir until well mixed.
4. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Gently fold into the cornmeal mixture. Pour into buttered 2 quart souffle or casserole and smooth the top. Bake 30 to 40 minutes, or until golden brown on top. Serve immediately.