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1 c Onion, chopped 1 ts Salt
1 c Green pepper, chopped 1 tb Chili powder
1 lb Ground beef ds Pepper
2 cn Seasoned tomato sauce (8oz) 1 1/2 c Cheddar cheese, shredded
1 cn Corn (12oz), whole kernal 3/4 c Cornmeal
1 c Ripe olives, chopped 1/2 ts Salt
2 cl Garlic, minced 2 c Water, very cold
1 tb Sugar 1 tb Butter
Saute’ the onion and green pepper in a little hot oil until just
tender. Add the meat and brown lightly. Add the tomato sauce, corn,
olives, garlic, sugar, salt and chili powder. Simmer 20 to 25
minutes until thick. Add the cheese and stir until melted. Pour into
a greased 10x6x2 baking dish.
Make the cornmeal topper; stir the cornmeal and salt into the cold
water. Cook and stir until thickened. Add the butter and mix well.
Spoon strips of cornmeal topper over hot meat mixture.
Bake at 375?F for about 40 minutes.
Backwoods Home Magazine — May/Jun 1990 ** Backwoods Home Recipes
// Best of the First Two Years // Page 130 **
Yields
6 servings
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