This is one of my comfort foods for a cold winter day. This is a mildly spicy dish. If you are not into a little heat, or are serving this to kids, you may want to reduce the amount of ground peppers and eliminate the crushed red pepper in the cornmeal topping.
- 2 lb extra lean ground beef
- 4 cloves garlic, pressed
- 1 cup diced onions
- 4 fresh jalapeÃ±o peppers, small dice
- 2 cups corn kernels (fresh or frozen, uncooked)
- 1 ea 14 oz can Mexican style tomato sauce (Rotel or El Patio)
- 1ea 4 oz can chopped mild green chilies
- 4 tb pure ground mild chili such asAncho or other mild chili
- 2 tb hot pure ground chili such as De Arbol
- 2 tb ground cumin
- salt to taste
- 2 cups yellow corn meal
- 1 tb crushed red pepper flakes
- 3 cups beef broth
- 1 cup shredded sharp cheddar cheese
- Preheat the oven to 350 deg F.
- In a skillet large enough to hold all of the ingredients down to the topping, mix the ground beef, onion, jalapeÃ±o peppers, and garlic. Cook over medium heat until the beef is browned, about 4-5 minutes. Pour off any excess grease.
- Add the corn, tomato sauce, green chilies, and all of the spices to the skillet with the cooked beef and mix thoroughly.
- Simmer for another 4-5 minutes until any liquid is almost evaporated and the beef mixture is very thick.
- Place the cooked filling into a greased 3-4 quart casserole or baking dish.
- In a 2 quart sauce pan slowly mix the cornmeal into one cup of beef broth, stirring constantly to avoid lumps.
- When all of the cornmeal is well mixed, place the pan over medium heat, add the remaining two cups of beef broth and cook until a thick mush is formed.
- Evenly cover the filling with the mush and bake uncovered for 40 minutes.
- Spread the cheese over the browned topping and bake for an additional 10 minutes.
|Amount Per Serving||%DV|
|Serving Size 313g|
|Recipe makes 8 servings|
|Calories from Fat 213||42%|
|Total Fat 23.8g||30%|
|Saturated Fat 10.15g||41%|
|Trans Fat 1.07g|
|Total Carbs 41.24g||11%|
|Dietary Fiber 3.3g||11%|