MEXICAN SPOON BREAD CASSEROLE

Mexican Spoon Bread Casserole image

This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 16

Previous Next

Ingredients

1/2 pound ground beef
1 small onion, chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
2/3 cup tomato sauce
1/2 cup frozen corn, thawed
2 tablespoons sliced ripe olives
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
TOPPING:
3 tablespoons cornmeal
1/2 cup whole milk
1/8 teaspoon salt
1/4 cup shredded cheddar cheese
1 large egg, lightly beaten

Steps:

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg. , Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 436 calories, Fat 20g fat (10g saturated fat), Cholesterol 185mg cholesterol, Sodium 1418mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.