1 lb. ground beef
1/2 cup onion, chopped
2 Tbsp butter
12 oz corn
15 oz diced tomatoes (do not drain juice)
1/4 tsp black pepper
1 1/2 tsp salt
2 tsp chili powder
3 cups water
1 cup cornmeal
1 egg, beaten
1/2 cup ripe olives, chopped
Preheat oven to 400 degrees. Get out a skillet and sauté ground beef and onion in butter until beef is browned. Add the corn, tomatoes, pepper, salt, and chili powder; set aside.
Boil the 3 cups water in a medium saucepan. Once it begins to boil, slowly stir in the cornmeal and 1 teaspoon of salt. Turn it down to low heat and stir constantly, cooking, until very thick. Remove from heat and add the beaten egg and olives.
In a 2 quart casserole dish, spread half the cornmeal mixture and top with beef mixture. Use the remaining cornmeal mixture and drop by spoonful on top of the beef mixture layer.
Bake in preheated oven for 25 to 30 minutes or until nicely browned.
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