A Southwestern casserole that with a salad provides your family with a complete meal.
1¼ cups organic yellow cornmeal
½ t. salt
½ t. salt
1½ cups milk
1 cup water
1 cup water
4 ounce can diced green chilies, drained
1 T. olive oil
1 clove garlic, finely chopped
1 cup chopped onion
1 clove garlic, finely chopped
1 cup chopped onion
1 pound ground beef or ground turkey
1 cup GF organic cream style corn
½ cup sliced black olives, drained
1 cup tomato sauce (I used Mexican style)
1 T. chili powder
1 t. salt
¼ t. black pepper
1 cup cheddar cheese, shredded
1 cup GF organic cream style corn
½ cup sliced black olives, drained
1 cup tomato sauce (I used Mexican style)
1 T. chili powder
1 t. salt
¼ t. black pepper
1 cup cheddar cheese, shredded
Preheat oven for 425˚F.
For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 7-10 minutes or until thickened. Fold the drained can of green chili into the corn mixture. Remove one cup of the corn mixture, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of a greased 9 x13 inch baking dish. Bake in preheated 425˚F oven for 10 minutes or until cornmeal mixture is firm and set up. Remove from oven.
For filling, sauté garlic and onion in the olive oil in a large skillet. Add the meat and cook; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon filling onto the bottom cornmeal crust. Drop rounded tablespoons of the remaining cornmeal mixture on top of meat, sprinkle with cheese.
Return to oven and bake for 15-20 minutes.
Makes: Six to eight servings.
