MAIN DISHES: MEAT
TESTER’S COMMENTS
A tasty and hearty dish, this is even better on the second day, when the flavors have had time to “marry.”
–C.S.
Filling:
1 |
tablespoon butter |
1 |
onion, chopped |
1 |
green bell pepper, diced |
¾ |
pound ground beef |
2 |
cups tomato sauce |
¾ |
cup canned or frozen whole-kernel corn |
½ |
cup ripe olives, chopped |
1 |
clove garlic, minced |
1 |
tablespoon sugar (optional) |
1½ |
teaspoons chili powder |
1 |
teaspoon salt |
½ |
teaspoon freshly ground black pepper |
1 |
cup shredded Monterey Jack cheese |
Topping:
2 |
cups cold water |
¾ |
cup cornmeal |
½ |
teaspoon salt |
1 |
tablespoon butter |
Preheat oven to 375°F. Grease an 8×8-inch or 10×6-inch baking dish.
For filling: In a skillet over medium heat, melt butter. Add onions and bell peppers and cook until tender. Add meat and cook until browned. Stir in tomato sauce, corn, olives, garlic, sugar (if using), chili powder, salt, and pepper. Simmer for 20 minutes. Add cheese and stir until melted. Pour into prepared baking dish and set aside.
For topping: Pour water into a saucepan, add cornmeal and salt, and stir. Cook over medium heat, stirring, until thickened. Stir in butter.
Spoon generous dollops of topping over meat mixture. Bake for 40 minutes, or until bubbly hot.
Makes 6 servings.
Almanac favorite