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Great for the buffet table.
3 3/4 cups boiling water
1 1/2 tsp. salt
1 cup cornmeal
1 cup chopped pitted ripe olives
2 tbsp. hard margarine (butter browns too fast)
1 cup chopped onion
1 medium green pepper, seeded and chopped
1 lb. lean ground beef
1 tsp. salt
14 oz. canned tomatoes, broken up
2 tsp. chili powder
1/4 tsp. cayenne pepper
Serves 6 to 8
Pour boiling water and salt into saucepan.
Slowly stir cornmeal into boiling liquid.
Cook, stirring continually, for 5 minutes.
Add olives.
Stir.
Melt margarine in frying pan.
Add onions, green pepper, ground beef and salt.
Saute until lightly browned and meat is no longer pink.
Add tomatoes, chili powder and cayenne pepper.
Stir.
Spread 1/2 cornmeal mixture in greased 3 quart casserole.
Spread meat mixture over top.
Spread second 1/2 cornmeal mixture over meat.
Bake, uncovered, in 350F oven for about 30 minutes until hot and lightly browned.
3 3/4 cups boiling water
1 1/2 tsp. salt
1 cup cornmeal
1 cup chopped pitted ripe olives
2 tbsp. hard margarine (butter browns too fast)
1 cup chopped onion
1 medium green pepper, seeded and chopped
1 lb. lean ground beef
1 tsp. salt
14 oz. canned tomatoes, broken up
2 tsp. chili powder
1/4 tsp. cayenne pepper
Serves 6 to 8
Pour boiling water and salt into saucepan.
Slowly stir cornmeal into boiling liquid.
Cook, stirring continually, for 5 minutes.
Add olives.
Stir.
Melt margarine in frying pan.
Add onions, green pepper, ground beef and salt.
Saute until lightly browned and meat is no longer pink.
Add tomatoes, chili powder and cayenne pepper.
Stir.
Spread 1/2 cornmeal mixture in greased 3 quart casserole.
Spread meat mixture over top.
Spread second 1/2 cornmeal mixture over meat.
Bake, uncovered, in 350F oven for about 30 minutes until hot and lightly browned.
