Enjoy one of our Mexican casserole
1 T. butter
1/4 C. chopped onion
1 lg. clove garlic, minced
6 oz. chorizo
1 t. chili powder
1/2 t. dried oregano leaves
1/4 t. salt
1/4 t. pepper
1 lb. lean ground beef
1 (8 oz.) can tomato sauce
1 1/2 C. shredded Cheddar cheese
3/4 C. milk
2/3 C. all-purpose flour
2 T. cornmeal
1 T. melted butter
Tomato wedges for garnish
Melt butter in a 9-inch skillet or deep pie pan (that can go in the oven). Saute
onion until soft. Stir in garlic. Saute 1 minute. Remove sausage from casing.
Cook, breaking up meat, 10 minutes. Pour off any grease.
Stir in chili powder, oregano, salt, if used and pepper. Add ground beef. Brown.
Stir in tomato sauce. Bring mixture to a simmer. Remove from heat. Sprinkle with
In a bowl, combine milk, flour, cornmeal, egg and oil. Beat vigorously with egg
beater or mixer. Pour topping over mixture in skillet. Bake at 425°F. for 25
minutes or until golden and puffy.