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3 votes | 2847 views

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.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $2.12 view details
  • 2 lb extra lean ground beef
  • 4 cloves garlic, pressed
  • 1 cup diced onions
  • 4 fresh jalapeño 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
  • Topping
  • 2 cups yellow corn meal
  • 1 tb crushed red pepper flakes
  • 3 cups beef broth
  • 1 cup shredded sharp cheddar cheese

Directions

  1. Preheat the oven to 350 deg F.
  2. Filling:
  3. In a skillet large enough to hold all of the ingredients down to the topping, mix the ground beef, onion, jalapeño peppers, and garlic. Cook over medium heat until the beef is browned, about 4-5 minutes. Pour off any excess grease.
  4. Add the corn, tomato sauce, green chilies, and all of the spices to the skillet with the cooked beef and mix thoroughly.
  5. Simmer for another 4-5 minutes until any liquid is almost evaporated and the beef mixture is very thick.
  6. Place the cooked filling into a greased 3-4 quart casserole or baking dish.
  7. Topping:
  8. In a 2 quart sauce pan slowly mix the cornmeal into one cup of beef broth, stirring constantly to avoid lumps.
  9. 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.
  10. Evenly cover the filling with the mush and bake uncovered for 40 minutes.
  11. Spread the cheese over the browned topping and bake for an additional 10 minutes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 8 servings
Calories 504  
Calories from Fat 213 42%
Total Fat 23.8g 30%
Saturated Fat 10.15g 41%
Trans Fat 1.07g  
Cholesterol 94mg 31%
Sodium 526mg 22%
Potassium 628mg 18%
Total Carbs 41.24g 11%
Dietary Fiber 3.3g 11%
Sugars 2.58g 2%
Protein 30.49g 49%
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Reviews

  • Carol Lee
    This is very similar to a recipe my Grandmother used to fix when I was young. It was delicious. I have been looking for a recipe close and this one is pretty close.
    • Susanna Yazzie
      I will make this tonight using chicken and polenta.
      This is a variation

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