You may also like
Categories:
ground lean pork onion salt tomatoes pinto beans tomato juice corn raisins sugar chili powder Cheddar cheese yellow cornmeal flour sugar baking powder salt milk egg vegetable shortening
Viewed: 10 - Published at: 6 months agoIngredients
- 1 12 lbs ground lean pork or 1 12 lbs lean ground beef
- 1 medium chopped onion
- 1 teaspoon salt
- 1 (10 ounce) can tomatoes and green chilies
- 2 cups cooked pinto beans, canned works well
- 1 cup tomato juice
- 1 cup corn, canned or frozen
- 12 cup raisins (optional)
- 1 teaspoon sugar
- 1 -2 teaspoon chili powder
- 12 cup shredded sharp cheddar cheese
- 1 cup yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 cup milk
- 1 beaten egg
- 2 tablespoons vegetable shortening or 2 tablespoons lard, melted
Method
- Spray a 2 quart casserole with nonstick cooking spray.
- Set aside.
- Brown meat and onion in a large skillet.
- Pour off fat.
- Add salt, tomatoes with green chilies, beans, tomato juice, corn, raisins and sugar; mix well.
- Turn heat to low and simmer for 20 minutes; covered.
- Stir meat mixture occasionally.
- Add chili powder to your liking and cheese; stir well.
- Pour mixture in 2 quart casserole.
- Prepare cornmeal topping.
- Prheat oven to 425 degrees.
- Combine cornmeal, flour, sugar, baking powder, and salt.
- Stir in milk, beaten egg and melted shortening.
- Drop the cornmeal topping by tablespoonfuls on top of meat to make 6 mounds.
- Bake for 15 minutes or until cornmeal is set.
