Mexicali Spoon Bread Casserole
Similar to a tamale pie recipe. Sometimes referred to as the most delicious thing there ever was, this aromatic mix of ground beef, tomato sauce and, spices, topped with a cheesy polenta style cornbread-like topping baked as a casserole is certain to become a family favorite.
Yield
8 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat mixture | |||
| 1 ½ | pounds |
ground beef, lean
|
|
| 1 | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
*
|
| 15 | ounces |
tomato sauce
|
|
| 12 | ounces |
corn kernels, canned
thawed, frozen corn works as well |
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
olives
ripe, sliced |
*
|
| Cornmeal topping | |||
| 1 ½ | cups |
milk
|
|
| ½ | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
cheddar cheese
shredded |
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat mixture | |||
| 680.4 | g |
ground beef, lean
|
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 1 | each |
garlic
minced |
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 346.8 | ml/g |
corn kernels, canned
thawed, frozen corn works as well |
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
olives
ripe, sliced |
*
|
| Cornmeal topping | |||
| 355 | ml |
milk
|
|
| 118 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
cheddar cheese
shredded |
|
| 2 | large |
eggs
|
|
Directions
Heat the oven to 375℉ (190℃).
In a large skillet over medium-high heat, cook the ground beef onion, green pepper, and garlic until the onion is translucent and the ground beef is browned.
Drain off any excess fat. Stir in the tomato sauce, undrained canned corn, 1½ teaspoons salt, the chili powder, black pepper, and sliced olives.
Heat to the boil, then reduce heat and simmer; uncovered, while preparing the cornmeal topping.
Add the milk and ½ teaspoon of salt to a saucepan and bring to a boil over medium heat (stir frequently to make sure the milk doesn't scorch).
Rapidly whisk in the cornmeal, bring back to a boil and remove from heat. The mixture will be quite thick.
Remove from the heat and stir in the eggs and cheese.
Turn the hot beef mixture into an ungreased 1½ to 3-quart (2 to 3 liter) casserole. Immediately spoon/pour the topping onto the beef mixture.
Bake in the preheated oven, uncovered until a knife inserted in the topping comes out clean, about 30 to 40 minutes.
Serve hot.
