Mexican Cornmeal Casserole
|Cooked yellow cornmeal||3 Cup (48 tbs), cooked freshly (Hot)|
|Vegetable oil||2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Cooked ground beef||8 Ounce, crumbled|
|Tomato sauce||1 Cup (16 tbs)|
|Chopped drained canned mild green chilies||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
|Chili powder||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Cheddar cheese||4 Ounce, shredded|
|Sour cream||3⁄4 Cup (12 tbs)|
Spray a baking sheet with nonstick cooking spray; pour cornmeal onto sheet and, using a spatula, spread in an even layer, about 1/2-inch thick.
Allow to cool; cut into 2 1/2-inch squares and set aside.
Preheat oven to 400°F.
In 10-inch skillet heat oil; add onions and garlic and saute until onions are translucent, about 2 minutes.
Add remaining ingredients except cornmeal, cheese, and sour cream and cook, stirring constantly, for about 5 minutes to blend flavors.
In bottom of a 2-quart casserole arrange a layer of half of the cornmeal squares; top with meat mixture, then 2 ounces cheese, then sour cream, then remaining cornmeal squares.
Sprinkle remaining 2 ounces cheese over cornmeal and bake until cheese is thoroughly melted, about 20 minutes.
Remove from oven and let stand for 10 minutes before serving.