MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Mexicali Spoon Bread Casserole
  Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
       Yield: 8 Servings
 MMMMM------------------------MEAT MIXTURE-----------------------------
    1.50 lb Lean Ground Beef
    1.00 c  Onion; Chopped, 1 Lg
    0.25 c  Green Bell Pepper; Chopped
    1.00 ea Clove Garlic; Minced
   15.00 oz Tomato Sauce; 1 Cn
   12.00 oz Whole Kernel Corn; 1 Cn
    1.50 t  Salt
    1.00 x  Chili Powder; To Taste
    0.13 t  Pepper
    0.50 c  Ripe Olives; Sliced
 MMMMM----------------------CORNMEAL TOPPING---------------------------
    1.50 c  Milk
    0.50 c  Yellow Cornmeal
    0.50 t  Salt
    0.75 c  Cheddar Cheese; Shredded
    2.00 ea Eggs; Lg, Beaten
   Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
   pepper and garlic in a large skillet until the onion is tender and
   the meat is browned.  Drain off the excess fat.  Stir in the tomato
   sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
   olives.  Heat to boiling then reduce the heat and simmer, uncovered,
   while preparing the cornmeal topping.  Mix the milk, cornmeal and 1/2
   ts salt in a saucepan. Cook and stir over medium heat just until the
   mixture boils.  Remove from the heat and stir in the cheese and eggs.
   Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
   casserole.  Immediately pour the topping onto the meat mixture.
   Bake, uncovered, until a knife inserted in the topping comes out
   clean, about 40 minutes.  Serve hot.