Mexican Cornmeal Casserole Recipe
Ingredients
3 cups freshly cooked yellow cornmeal (hot)
2 teaspoons vegetable oil
1 cup chopped onions
3 garlic cloves, minced
8 ounces cooked ground beef, crumbled
1 cup tomato sauce
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
4 ounces Cheddar cheese, shredded
3/4 cup sour cream
Directions
Spray a baking sheet with nonstick cooking spray; pour commeal onto sheet and, using a spatula, spread in an even layer, about 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 corn-meal 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 corn-meal 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.
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