Serves: 8
Total Calories: 202
Heat oven to 375°F.
Chop bell onion, and bell pepper. In a large skillet cook meat, onion, bell pepper and garlic, until meat is done and vegetables are tender. Drain off fat.
Stir in tomato sauce, corn (with liquid), seasonings and olives. Heat to boiling.
Reduce heat and simmer uncovered while preparing cornmeal topping.
Mix milk, cornmeal, and salt in saucepan. Cook and stir over medium heat just until mixture boils.
Remove from heat stir in cheese and eggs. Turn hot meat mixture into an ungreased casserole dish. Immediately pour topping over meat.
Bake uncovered until a knife inserted in topping comes out clean, 40 minutes.
This Mexicali Spoon Bread recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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