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From Linda Cicero's Cook's Corner
Makes 6 servings
1 pound ground beef
4 ounces chorizo or other pork sausage, sliced
½ cup chopped onion
1 (10-ounce) can condensed tomato soup
1 cup corn kernels (canned or frozen)
1/3 cup pitted ripe olives
1 to 2 tablespoons chili powder
1 tablespoon chopped jalapeño pepper
Generous dash crushed red pepper
1 cup cornmeal
½ teaspoon salt
1 cup shredded sharp Cheddar cheese
Cook beef, sausage and onion until beef is browned, stirring to crumble. Pour off fat. Add soup, ½ cup water, corn, olives, chili powder, jalapeño pepper and red pepper. Bring to a boil, reduce heat and simmer 10 minutes.
Meanwhile, bring 3 cups water to a boil in a saucepan. In a bowl, combine cornmeal, salt and 1 cup cold water; pour into boiling water, stirring constantly. Cook 5 minutes. Pour hot meat mixture into shallow 2-quart baking dish. Spread cornmeal mixture on top. Bake at 350ºF for 15 minutes. Sprinkle with cheese and bake 15 minutes more. Remove from oven and pour off any fat before serving.
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