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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This was the grand prize winner in the Betty Crocker create-a-casserole contest. Ingredients:
1 1/2 cups yellow cornmeal |
2 1/2 cups chicken broth |
1/2 teaspoon garlic salt |
1/4 cup margarine or 1/4 cup butter |
1 egg, beaten |
1/4 cup shredded colby cheese (1 ounce) |
1 lb ground beef or 1 lb ground pork or 1 lb ground sausage or 1 lb ground turkey |
1 small green bell pepper, chopped (about 1/2 cup) |
1 medium onion, chopped (about 1/2 cup) |
1/3 cup sliced pimento stuffed olive |
1 cup hot thick & chunky salsa |
1 cup sour cream |
1 cup shredded sharp cheddar cheese (4 ounces) |
1/3 cup mayonnaise or 1/3 cup salad dressing |
paprika, for garnish, if desired or bell peppers, slices for garnish, if desired or green onion, curls for garnish, if desired |
Directions:
1. Heat oven to 375.
2. Grease pie plate, 10x1-1/2 inches.
3. Heat cornmeal, broth and garlic salt to boiling in 3-quart saucepan; stirring constantly, remove from heat.
4. Stir in margarine and egg; fold in Colby cheese.
5. Spread cornmeal mixture on bottom and up side of pie plate. Flute edge using oiled fingers.
6. Cook ground beef (or meat of your choice) in 10-inch skillet; stirring frequently, until brown; drain.
7. Stir in bell pepper, onion and olives. Cook 5 minutes, stirring constantly, until vegetables are crisp-tender.
8. Stir in salsa; simmer uncovered 5 minutes.
9. Spoon beef mixture into pie plate. Cover with aluminum foil; bake 25 to 30 minutes or until hot.
10. Mix sour cream, Cheddar cheese and mayonnaise; spread over beef mixture. Bake uncovered 15 minutes.
11. Let stand 15 minutes before serving.
12. Garnish with paprika, bell pepper slices and green onion curls if desired.
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