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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (449g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup tomato sauce |
||
| Calories 657 | ||
| Calories from Fat 280 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.2g | 48% | |
| Saturated Fat 13.5g | 67% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 114mg | 38% | |
| Sodium 1790mg | 74% | |
| Potassium 1144mg | 32% | |
| Total Carbohydrate 61.9g | 20% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 7.0g | ||
| Protein 35.8g | 71% | |
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Ingredients
Crust
- 1 1/4 cups albers yellow cornmeal
- 1/2 teaspoon salt
- 1 1/2 cups Carnation Evaporated Milk
- 1 cup water
Filling
- 1 lb ground beef
- 1 clove garlic, finely chopped
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 cup cream-style corn
- 1/2 cup sliced black olives, drained
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded cheddar cheese
Directions
1
For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.2
Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.3
Remove 1/2 cup, cover with plastic wrap.4
Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.5
Cool for 2 to 3 minutes if necessary.6
Bake in preheated 425-degree oven for 10 minutes.7
Remove from heat.8
For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.9
Add corn, olives, tomato sauce, chili powder, salt and pepper.10
Mix well.11
Spoon into cornmeal crust.12
Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.13
Return to oven and bake for 15 minutes.
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Featured Reviews for This Recipe
From: the6-sranch
On Aug 29, 2008
This was really good! I made a couple of substitutions: I used fat-free milk in place of the evaporated milk, a small can of enchilada sauce in place of the tomato sauce, and a can of diced green chilies. Having made those substitutions, I should have cut back on the chili powder because I'm cooking for three kids, and it was a bit too spicy for them. My husband and I loved it though!
From: Sadieveggirl
On May 31, 2008
This was just okay. I think it was a good idea with the crust, but the filling definitely needs some adjustments. I probably won't make it again as I have a similar recipe using cornbread on top that I like better.
From: DiB's
On Jun 13, 2003
This was really Good!!! Because I have vegetarians as well as meat eaters, I used ground tofu. I also used Enchilada sauce over the tomato sauce and 1 can of green chili's. The Corn crust was lovely, soft and full of flavor. The topping and cheese made a lovely presentation, and the whole dish was full of flavor. My two oldest had their boyfriends over for dinner and they inhaled what would have been for lunch the next day. The next time I will make two recipes worth for dinner. Thanks for posting this recipe. Di
From: jlhicks119
On Jan 16, 2007
This was very good! I prepared it as written, except for leaving out the olives because I didn't have any on hand. For me, it worked best to let the cornmeal mixture cool quite a bit before trying to press it into the pan. My cornmeal mixture was too thick to spread with a spoon or spatula, but once it cooled for at least 5 minutes, it became less sticky and was easy to press into the pan with my hands. The recipe is great as written, but I will probably use a can of diced green chiles next time in place of the bell peppers. The bell peppers were fine, but I think my family would prefer the chiles. If it weren't for the kids, I'd use diced jalapenos. We just ended up adding jalapenos to the dish at the table. Anyway, I'd definitely make this again!
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