Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetable
      Yield: 8 servings
 
------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Lean Ground Beef
    1/4 c  Green Bell Pepper; Chopped
     15 oz Tomato Sauce; 1 Cn
  1 1/2 t  Salt
    1/8 t  Pepper
      1 c  Onion; Chopped, 1 Lg
      1 ea Clove Garlic; Minced
     12 oz Whole Kernel Corn; 1 Cn
      1 x  Chili Powder; To Taste
    1/2 c  Ripe Olives; Sliced

----------------------CORNMEAL TOPPING---------------------------
  1 1/2 c  Milk
    1/2 t  Salt
      2 ea Eggs; Lg, Beaten
    1/2 c  Yellow Cornmeal
    3/4 c  Cheddar Cheese; Shredded
 
  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.