Ingredients
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1 cup cornmeal
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1 teaspoon salt
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4 cups boiling water
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2 tablespoons butter
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1 cup grated cheese (longhorn or colby is best)
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2 tablespoons oil
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1 -2 garlic clove, minced
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1 cup onion, chopped
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1 1/2 cups celery, chopped
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1 (15 ounce) can tomatoes, diced
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1 (10 ounce) can tomatoes and green chilies
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1 teaspoon salt
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1 tablespoon red chili powder
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1 1/2 lbs lean ground beef
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1 (15 ounce) can whole kernel corn, drained
Instructions
- First prepare the crust by sprinkling the cornmeal with a small amount of cold water.
- Bring the 4 cups of water to a boil in a medium sized saucepan.
- Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes.
- Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix.
- Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top.
- While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil.
- Add the garlic and onion; cook until onions are translucent.
- Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce.
- Cover and simmer for 10 minutes.
- Add the olives, stir to mix and pour into prepared casserole.
- Top with spoonfuls of remaining cornmeal mixture.
- Sprinkle with reserved cheese and bake at 350°F for 45 minutes to 1 hour.