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INGREDIENTS:
- 1 1/2 pounds lean ground beef
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/2 cup chopped bell pepper
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (11 to 15 ounces) whole kernel corn, drained
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon pepper
- 1/2 cup yellow cornmeal
- 1 cup water
- 1/2 cup sliced ripe olives
- .
- Topping:
- 1 1/2 cups milk
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup yellow cornmeal
- 1 cup shredded Cheddar cheese
- 2 eggs, slightly beaten
PREPARATION:
Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes.
Serves 6.
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