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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Yummy mexican casserole! Ingredients:
2 cups water |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/2 cup cornmeal |
1 1/2 lbs ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
2 garlic cloves, minced |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (10 ounce) can enchilada sauce |
1 (4 ounce) can diced green chilies |
1 (2 ounce) can sliced ripe olives |
2 teaspoons chili powder |
2 teaspoons fresh cilantro, minced |
3/4 cup shredded cheddar cheese |
Directions:
1. Bring water, salt, and cayenne to a boil. Reduce heat and slowly wisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until thickened and pulls away cleanly from the sides of the pan.
2. Cook ground beef,onion, peppers and garlic over medium heat until no longer pink.
3. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro. Heat through.
4. Spread polenta mixutre into a greased 8in square pan. Top with meat mixutre and bake at 350 for 25 minutes, covered.
5. Top with cheese, bake uncovered until cheese is melted.
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