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Categories:
butter garlic onion ground chuck green bell pepper corn tomatoes tomato paste chili powder ground cumin salt milk yellow cornmeal Cheddar cheese tomato scallion
Viewed: 44 - Published at: 4 years agoIngredients
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 lb ground chuck
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup frozen corn kernels (about 2 ears) or 1 cup fresh corn kernels (about 2 ears)
- 1 (14 ounce) can whole tomatoes, drained
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 12 teaspoons salt
- 2 12 cups milk
- 34 cup yellow cornmeal
- 2 cups grated cheddar cheese (about 1/2 pound)
- 14 lb fresh plum tomato, thinly sliced
- 12 cup chopped scallion (green onions, 2 to 3 medium)
Method
- Preheat the oven to 350 degrees.
- Butter a 2-quart casserole or souffle dish.
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
- Add the garlic, onion, and ground beef, and cook, stirring occasionally, until the onion is softened and the beef begins to brown, about 10 minutes.
- Stir in the green pepper, corn, canned tomatoes, tomato paste, chili powder, cumin, and 1 teaspoon of the salt.
- Reduce the heat to medium-low and simmer, uncovered, for about 10 minutes.
- Meanwhile, in a medium saucepan, bring the milk almost to a boil over medium heat.
- Add the remaining 2 tablespoons butter and 1/2 teaspoon salt.
- Whisking constantly, gradually add the cornmeal.
- Reduce heat to medium-low and simmer 5 minutes.
- Remove from the heat and stir in 1 cup of the cheese.
- Line the sides and bottom of the prepared casserole with two-thirds of the cornmeal mixture.
- Pour in the meat filling and top with the remaining cornmeal mixture, spreading it evenly.
- Sprinkle the remaining 1 cup cheese on top.
- Arrange the fresh tomato slices over the cheese.
- Bake, uncovered, for 40 minutes.
- Sprinkle the scallions on top and bake for 5 minutes longer.
