Rating: 3.5 stars 3.2
52 Ratings
  • 5 star values: 9
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 10

This is an economical and tasty main course pie.

Recipe Summary

Servings:
12
Yield:
1 -2 quart casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

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  • In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.

  • Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.

  • In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.

  • Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.

  • Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.

  • Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.

Nutrition Facts

313 calories; protein 17.9g; carbohydrates 16.6g; fat 19.7g; cholesterol 66.6mg; sodium 964.1mg. Full Nutrition
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