Spoon Bread Tamale Bake

Yield: 6 to 8 servings

Ingredients

• 1/4 cup olive oil
• 1 1/2 pounds ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped green bell pepper
• 1 (#2) can tomatoes (2 1/2 cups)
• 1 (12 ounce) can corn (1 1/2 cups)
• 1 tablespoon salt (I use less)
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon black pepper
• 1/2 cup cornmeal
• 1 cup water
• 1 cup pitted black olives
• 1 1/2 cups milk
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup corn meal
• 1 cup grated Cheddar cheese
• 2 eggs, beaten

Instructions

1. In oil in skillet, brown beef, add onions, garlic and bell pepper. Cook, stirring until onions are golden.
2. Stir in tomatoes, corn, 1 tablespoon salt, chili powder and pepper. Simmer for 5 minutes.
3. Stir in 1/2 cup cornmeal mixed with water; cover and simmer for 10 minutes.
4. Add olives. Turn into a 3 quart casserole.
5. Meanwhile, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat, stir in cheese and eggs, Pour over meat mixture in casserole.
6. Heat oven to 375 degrees F and bake for about 30 to 40 minutes until bubbly hot.

Notes

May be refrigerated and baked later.

To freeze - thaw in refrigerator and bake 20-30 minutes longer than recipe directs.

Attribution

From the kitchen of Barb, Albuquerque, New Mexico.