Enjoy one of our Mexican casserole
4 1/4 C. water
2 t. salt
1/2 t. cumin
2 t. chili powder
2 1/4 C. cornmeal
Add water, salt, cumin and chili powder to a pan. Bring to a boil and slowly add
cornmeal. Cook until it reaches a thick consistency. Cool and add 1 beaten egg.
1 T. oil
1 lb. ground beef
2 T. chili powder
1/2 C. chopped green pepper
3/4 C. chopped onion
2 cloves minced garlic
1 small can of cream style corn
1 celery stalk finely chopped
1 lb. can of crushed tomatoes
Brown ground beef with oil in skillet. Add the rest of the ingredients and cook
over medium heat for 25 minutes. Cool slightly.
Spread 1/2 of the cornmeal mixture on the bottom and sides of a casserole dish.
Add filling on top of cornmeal. Spread remaining cornmeal over the filling. Bake
at 350°F. for 45 minutes. After 20 minutes add 1 C. cheddar cheese to top of