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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 1/2 cups cornmeal |
1/2 tablespoon garlic powder |
1/2 tablespoon paprika |
1 tablespoon olive oil |
1 1/2 lbs ground chuck |
1 1/2 cups green onions, chopped (tops and bottoms) |
1 cup chunky salsa |
1 tablespoon chili powder |
1 teaspoon cumin |
1/4 teaspoon crushed red pepper flakes |
2 cups jalapeno pepper cheese |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 teaspoon crushed oregano |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 9 or 10 inch spring form pan.
3. In medium saucepan, combine broth, corn meal, garlic powder, paprika and olive oil.
4. Bring to a boil over medium high heat, stirring constantly.
5. Reduce heat to low, simmer until very thick, stirring constantly.
6. Spoon into prepared pan.
7. With back of spoon, press mixture up sides of pan to form a 1 1/2 inch rim.
8. Set aside.
9. Brown ground beef and onion together, drain.
10. Reserve 1 cup of meat mixture for topping.
11. Add 1/2 cup salsa, chili powder, cumin and red pepper.
12. Simmer uncovered 5 minutes, stirring occasionally.
13. Remove from heat, stir in 1 1/2 cups cheese.
14. Spoon evenly into prepared crust.
15. Top with remaining 1/2 cup salsa, olives, 1/2 cup cheese and 1 cup meat mixture.
16. Sprinkle with oregano.
17. Bake 45 to 50 minutes.
18. Let stand 15 minutes before serving.
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