 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | ounce | Beef, ground, 90% lean meat, browned | 1/4 | slice, medium (1/8" thick) | Onion, chopped | 1/3 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1/3 | cup | tomatoes canned, diced | 1/8 | small | olives, black with juice | 1 | fluid ounce | milk, skim | 2/3 | tablespoon | Oil, canola and soybean | 1/8 | small | eggs, beaten | 2 2/3 | tablespoons | cornmeal | 2 2/3 | tablespoons | corn, canned | 1/8 | teaspoon | garlic powder, some salt/pepper, pinch of rosemary, marjoram, oregano | 1/2 | teaspoon | Tamale spice or Enchilada spice |
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Steps
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Sequence
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Step
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| | 1 | In a large pot or dutch oven, brown beef, drain fat, saute onion and green pepper. | | 2 | Add tomatoes, olives, milk, oil, beaten egg, and all spices, and heat through. | | 3 | When everything is heated through, add cornmeal. | | 4 | When the cornmeal mixture begins to "plop" add the canned corn with the juice. | | 5 | Pour all into a 9x12 pan, bake uncovered for 45 min. in a 350 degree oven. |
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