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Mexicali Spoon Bread Casserole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICALI SPOON BREAD CASSEROLE
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
      Yield: 8 Servings
 
MMMMM------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
    1/4 c  Green Bell Pepper; Chopped
      1 ea Clove Garlic; Minced
     15 oz Tomato Sauce; 1 Cn
     12 oz Whole Kernel Corn; 1 Cn
  1 1/2 ts Salt
      1 x  Chili Powder; To Taste
    1/8 ts Pepper
    1/2 c  Ripe Olives; Sliced

MMMMM----------------------CORNMEAL TOPPING---------------------------
  1 1/2 c  Milk
    1/2 c  Yellow Cornmeal
    1/2 ts Salt
    3/4 c  Cheddar Cheese; Shredded
      2 ea Eggs; Lg, Beaten
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and
  the meat is browned. Drain off the excess fat. Stir in the tomato
  sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
  olives. Heat to boiling then reduce the heat and simmer, uncovered,
  while preparing the cornmeal topping.  Mix the milk, cornmeal and 1/2
  ts salt in a saucepan. Cook and stir over medium heat just until the
  mixture boils. Remove from the heat and stir in the cheese and eggs.
  Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
  casserole. Immediately pour the topping onto the meat mixture. Bake,
  uncovered, until a knife inserted in the topping comes out clean,
  about 40 minutes.  Serve hot.
 
MMMMM

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