Mexican Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 cups cornmeal | 1 cup flour | 3 tbsp cooking oil |
| 1 lb ground beef | 2 medium onions minced | 1 tsp oregano |
| 2 tsp salt | 1 tsp red chilli powder | 1 cup water |
| 1/4 tsp garlic powder | 3/4 cup cooked corn | 2 cups tomatoes or 1 can No. 2 tomatoes |
| 1 sweet green pepper, chopped | 2 cups cooked green beans or 2 cups cooked pinto beans | 12 pepitas |
| 1 | Cook the meat, onions, and green peppers in the hot oil. Add all other ingredients, except the cornmeal and flour, and simmer covered for 30 minutes. |
| 2 | Mix the cornmeal and flour with enough water to make a thick mixture. Add 1 tbsp baking powder. Pour the cooked mixture into a baking dish and spoon the cornmeal mixture over the meat mixture. Bake for 30 minutes, or until the cornmeal is golden brown, at 375 degrees. |