Mexicali Spoon Bread Casserole Recipes

MEXICALI SPOON BREAD CASSEROLE

Steps:

• 1. Heat the oven to 375 degrees. 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.
• 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
• 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
• 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
• 5. Immediately pour the topping onto the meat mixture.
• 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

MEXICALI SPOON BREAD CASSEROLE

Steps:

• Brown beef, onions, green pepper, and garlic over medium heat.
• Drain off any fat.
• Add remaining ingredients.
• Heat through.
• Pour meat mixture into baking dish; I use a 13"x 9" pan.
• Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
• Cook and stir over medium heat until mixture thickens.
• Remove from heat and stir in cheese and eggs; mix well.
• Immediately pour onto beef mixture and spread evenly.
• Bake at 375 for about 40 minutes, until golden.
• Serve with sour cream and any other of your favorite Mexican garnishes!