Ingredients
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1 1/4 lbs lean ground beef
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1 cup chopped onion
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1 cup chopped green pepper
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1 (16 ounce) can tomato sauce
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1 (15 ounce) can corn, drained
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1 garlic clove, minced
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1 tablespoon sugar
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1 teaspoon salt
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2 -3 teaspoons chili powder
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1 dash pepper
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1 (15 ounce) can black beans or 1 (15 ounce) can refried beans
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1 1/2 cups grated cheddar cheese
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3/4 cup yellow cornmeal
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1/2 teaspoon salt
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1/2 cup sliced ripe olives
Instructions
- Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat.
- Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes until thick; stir in cheese then remove from heat.
- Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may spatter) for a minute or two, stirring constantly, until thick; remove from heat and stir in butter.
- Turn meat filling into a 9x13" baking dish that has been lightly coated with no-stick cooking spray; spoon cornmeal topping evenly over entire top of beef filling.
- Bake at 375° for about 40 minutes until cornmeal topping is set and beef filling is bubbly; serve topped with salsa and sour cream.
- NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!