Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Main dish
SERVES: 8
TOTAL TIME: 60 minutes
FILLING
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 teaspoon minced garlic
- 1 lb. lean ground beef (or ground turkey)
- 2 (8-oz.) cans (or 1 large can) tomato sauce
- 1 to 2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 (12-oz.) can whole kernel corn, drained
- 1 (5-oz.) can sliced black olives, drained
- 1 cup shredded sharp cheddar cheese
- Wash hands. Brown meat with pepper, garlic, and onions. Drain off fat.
- Add remaining ingredients, except cheese; simmer 20 to 30 minutes. Stir in cheese until melted.
- Pour into a greased 9” x 13” baking dish.
TOPPING
- 1 cup yellow corn meal
- 1/2 teaspoon salt
- 2 1/2 cups cold water
- 1 tablespoon butter
- 1/2 cup shredded sharp cheddar cheese
- Whole black olives (optional)
- Preheat oven to 350 °F. Wash hands.
- Stir corn meal and salt into cold water. Bring to a boil, and stir until thick, about 10 minutes; stir in butter, and mix well. Spoon corn meal mixture over the hot meat mixture, in strips.
- Bake at 350 °F for a total of 40 minutes. Sprinkle remaining cheese and optional olives over the top, during the last 10 to 15 minutes, to melt cheese.
