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Nutrition Facts
Serving Size 1 (373g) Recipe makes 6 servings
Calories 256
Calories from Fat 97		(38%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.5g
Cholesterol 49mg		16%
Sodium 740mg		30%
Potassium 521mg		14%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 3.1g	12%
	Sugars 3.5g
Protein 17.9g		35%
detailed view... how is this calculated?

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Recipe #138355 | 40 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Jessica K
Sep 21, 2005

I grew up eating this. Very quick and easy and a nice casserole that, if you're like me, you don't really like the cream soup casseroles, this is a great alternative. This version comes from Texascooking.com.

SERVES 6 -8 , 1 casserole (change servings and units)

Ingredients

1 large onion, chopped
1 green pepper, chopped
1-2 garlic cloves, crushed
1 tablespoon olive oil
1 lb lean ground beef
14 1/2 ounces whole canned tomatoes, drained (OR 3 medium tomatoes, chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup cornmeal
4 cups water
1 teaspoon salt
1 teaspoon chili powder

Directions

1
Preheat oven to 350ºF.
2
Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
3
While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
4
Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
5
Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.

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Featured Reviews for This Recipe

From: Chef #383575

On Dec 30, 2007

The other comments here were helpful, I added more seasonings to the corm meal, and baked it by itself for a few to let it set up. It was still too wet and a bit mushy, not very attractive. The leftovers firmed up, so it was better round two. I substituted some shredded chicken (5 large chicken breasts) in place of the round beef (healthier). I also used 1 1/2 times the corn mixture since I was making a little larger amount. It is a forgiving recipe.

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From: Happy_Housewife

On Dec 31, 2005

I find this to be a bit bland although I added more salt than the stated amount. I even added cumin and coriander as suggested by previous reviews. The dish was very good!However, I'd also would add more salt to the corn meal if I make it again. Thanks for posting!

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From: Dienia B.

On Jun 4, 2006

i added olives to this its really good thanks for posting dee

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From: Japanese Delight

On Nov 10, 2005

This casserole was good. I thought the cornmeal mixture would stiffen up when cooked in the oven like it does on tamales. Instead, it was just gooey, like the consistency of malt-0-meal. I added shredded cheese for the last 10 minutes of baking, and extra spices as recommended by the other reviewers. Topped off with green onion and cilantro. I served this with plain yogurt instead of sour cream. My expectations were different than the outcome.

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Read all 8 reviews