| spoon Bread Tamale Bake from The Kitchen Of Barb, Albuquerque, New Mexico 1/4 Cup Olive Oil
1 1/2 Pounds Ground Beef
1 Cup Chopped Onion
2 Cloves Garlic, Minced
1/2 Cup Chopped Green Pepper
1 (#2) Can Tomatoes (2 1/2 Cups)
1 (12 Ounce) Can Corn (1 1/2 Cups)
1 Tablespoon Salt (i Use Less)
1 1/2 Tablespoons Chili Powder
1/4 Teaspoon Black Pepper
1/2 Cup Cornmeal
1 Cup Water
1 Cup Pitted Black Olives
1 1/2 Cups Milk
1 Teaspoon Salt
2 Tablespoons Butter
1/2 Cup Corn Meal
1 Cup Grated Cheddar Cheese
2 Eggs, Beaten in Oil In Skillet, Brown Beef, Add Onions, Garlic, Green Peppers. Cook, Stirring Until Onions Are Golden. Stir In Tomatoes, Corn, 1 Tablespoon Salt, Chili Powder And Pepper. Simmer 5 Minutes. Stir In 1/2 Cup Cornmeal Mixed With Water; Cover And Simmer For 10 Minutes. Add Olives. Turn Into A 3-quart Casserole. meanwhile, Heat Milk With 1 Teaspoon Salt And Butter; Slowly Stir In 1/2 Cup Corn Meal; Cook Stirring Until Thickened. Remove From Heat, Stir In Cheese And Eggs, Pour Over Meat Mixture In Casserole. heat Oven To 375 Degrees F And Bake About 30 To 40 Minutes Until Bubbly Hot. yield: 6 To 8 Servings may Be Refrigerated And Baked Later. to Freeze - Thaw In Refrigerator And Bake 20-30 Minutes Longer Than Recipe Directs. enjoy! |
