Mexican Cornmeal Casserole Recipe
Ingredients
| Yellow cornmeal | 3 Cup (16 tbs) | |
| Vegetable oil | 2 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 8 ounces cooked ground beef, crumbled | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| 1/4 cup chopped drained canned mild green chilies | ||
| 1 packet instant chicken broth and seasoning mix | ||
| 1 teaspoon each chili powder and oregano leaves | ||
| Cheddar Cheese | 4 Ounce, shredded | |
| Sour cream | 3/4 Cup (16 tbs) | |
Directions
Spray a baking sheet with nonstick cooking spray; pour cornmeal onto sheet and, using a spatula, spread in an even layer, about 1/2-inch thick.
Allow to cool; cut into 2 1/2-inch squares and set aside.
Preheat oven to 400°F.
In 10-inch skillet heat oil; add onions and garlic and saute until onions are translucent, about 2 minutes.
Add remaining ingredients except cornmeal, cheese, and sour cream and cook, stirring constantly, for about 5 minutes to blend flavors.
In bottom of a 2-quart casserole arrange a layer of half of the cornmeal squares; top with meat mixture, then 2 ounces cheese, then sour cream, then remaining cornmeal squares.
Sprinkle remaining 2 ounces cheese over cornmeal and bake until cheese is thoroughly melted, about 20 minutes.
Remove from oven and let stand for 10 minutes before serving.
Allow to cool; cut into 2 1/2-inch squares and set aside.
Preheat oven to 400°F.
In 10-inch skillet heat oil; add onions and garlic and saute until onions are translucent, about 2 minutes.
Add remaining ingredients except cornmeal, cheese, and sour cream and cook, stirring constantly, for about 5 minutes to blend flavors.
In bottom of a 2-quart casserole arrange a layer of half of the cornmeal squares; top with meat mixture, then 2 ounces cheese, then sour cream, then remaining cornmeal squares.
Sprinkle remaining 2 ounces cheese over cornmeal and bake until cheese is thoroughly melted, about 20 minutes.
Remove from oven and let stand for 10 minutes before serving.
Chef
