Ingredients
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1 lb lean ground beef, cooked and drained
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1 small onion, fine dice
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16 ounces bottled salsa, any heat preference I like medium
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1/3 cup water
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1 (7/8 ounce) packet taco seasoning, Chi Chi's Fiesta is my preference
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3 ounces ripe black olives, chopped
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1 cup cornmeal, dry
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4 ounces green chilies, canned, diced
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1 cup monterey jack pepper cheese, divided, grated, sub. cheddar
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12 ounces evaporated milk, I have used whole milk
Instructions
- Preheat oven to 400°.
- Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
- Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
- Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
- In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
- In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
- Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.