- 3/4 pound ground beef
- 1 chorizo, chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup sliced, pitted ripe olives
- 1 (16 ounce) can cream-style corn
- 2 cups canned tomatoes, broken up
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- Cornmeal Crust
Brown beef and chorizo over medium heat and drain thoroughly. Add onion, celery, olives, corn, tomatoes, chili powder, salt, and garlic salt. Cover and cook over low heat, 15 minutes. Line a greased 2 1/2 quart casserole with half of the Cornmeal Crust mixture. And meat filling. Top with remaining cornmeal mixture. Bake at 375° for 40 minutes.
Makes 6 servings.
How to make the Cornmeal Crust
Mix cornmeal, chili powder and salt in a saucepan. Gradually stir in evaporated milk and water. Cook and stir over low heat until mixture thickens but is not too thick, about 10 minutes. Mixture will continue to thicken after it is removed from heat and should be used immediately.