Categories: ground beef, mexican

Ingredients

• 2 cups water
• 1 cup cornmeal
• 1 teaspoon salt
• 1 cup milk (anything but skim)
• FOR FILLING:
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1/2 cup chopped vegetables (sweet pepper, &/or carrots work well)
• 1 pound ground beef
• 1 16 ounce can stewed tomatoes
• 2-3 tablespoons flour
• Chili powder & ground cumin to taste
• 1/2 teaspoon salt
• 1/2-3/4 cup grated cheese

Directions

1. Preheat oven to 350 degrees. Grease 2 quart casserole dish & set aside.

2. In a medium saucepan, boil the water, then add the cornmeal, salt & milk, whisking away all lumps. Cook, whisking constantly, until thickened. Cover & cook on low heat for 10 minutes, stirring occasionally. When done, pour the base into the casserole dish and smooth into the sides and the bottom. Set aside.

3. In a large pan, heat the oil on medium-high heat. Add the onion & cook, stirring occasionally, until translucent (about 5 minutes). Add the chopped vegetables and sweat them (cover and cook) for about 5-7 minutes until they begin to soften. Then add the ground beef and cook until browned (7-10 minutes). Add the stewed tomatoes, flour, salt, chili powder & cumin and cook until heated through.

4. Add the filling on top of the base. Sprinkle the top with cheese and bake at 350 degrees for about 30 minutes. Serve by the heaping spoonful.

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