Mexicali Spoon Bread Casserole - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 large onion, chopped (about 1 c.)
1/2 small green pepper, chopped
1 clove garlic, finely chopped
1 (15 oz.) can tomato sauce
1 (12 oz.) can vacuum-packed whole kernel corn
2 to 3 tsp. chili powder
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. sliced ripe olives
1 1/2 c. milk
1/2 c. yellow cornmeal
1/2 tsp. salt
3/4 c. shredded Cheddar cheese
2 eggs, beaten

Preparation

Cook and stir ground beef, onion, green pepper and garlic in 10-inch skillet until beef is brown; drain.
Stir in tomato sauce, corn, chili powder, 1 1/2 teaspoons salt, pepper and olives.
Heat to boiling; reduce heat.
Mix milk, cornmeal and 1/2 teaspoon salt in saucepan.
Heat just to boiling over medium heat, stirring constantly.
Remove from heat.
Stir in cheese and eggs.
Pour hot beef mixture into ungreased 3-quart casserole or 13 x 9 x 2-inch baking dish.
Immediately pour cornmeal mixture over top.
Cook uncovered in 375\u00b0 oven until knife inserted into topping comes out clean, about 40 minutes.