MEXICALI SPOON BREAD CASSEROLE
This casserole was a hit. Krissi and I are kind of the faint of stomach as far as heat goes. so we kind of questioned the cayenne AND the chili powder. But the men in the house loved it. If you are among the faint of stomach like us, you can certainly reduce the amount of heat. It would still be delicious.
Provided by Tonya Young
Categories Casseroles
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Heat the oven to 375 degrees. 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.
- 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
- 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
- 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
- 5. Immediately pour the topping onto the meat mixture.
- 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #preparation #casseroles #oven #stove-top #dietary #equipment #4-hours-or-less
You'll also love
