Casserole Mexicana

Serves: 6
Total Calories: 293


1 cup celery chopped
1/2 cup green bell pepper diced
1/2 cup onion chopped
1 tablespoon vegetable oil
1 pound ground beef or ground raw turkey
1 to 2 teaspoon chili powder
1 teaspoon garlic salt
1 (14 1/2-ounce) can tomato whole, cut up and juice reserved
1/2 cup yellow cornmeal
1 (8-ounce) can corn whole kernel corn, drained
1 (3 1/4-ounce) can olives pitted, drained and chopped
1/2 cup Cheddar cheese shredded


Preheat oven to 350°.

In a large non-stick skillet over medium-high heat, saute celery, green pepper and onion in hot oil for 8 minutes or until crisp-tender. Crumble ground beef or turkey into skillet. Cook and stir until meat is no longer pink. Spoon off excess fat. Sprinkle meat mixture with chili powder and garlic salt and stir.

Meanwhile, in a medium saucepan over medium heat, cook and stir tomatoes with juice and cornmeal until very hot and thickened remove from heat. Stir cornmeal mixture, corn and olives into skillet until blended. Spoon into a deep 1 1/2 -quart baking dish.

Bake for 25 minutes or until very hot in center. Sprinkle with cheese and bake 5 minutes longer or until cheese melts.

Nutritional Facts:

Serves: 6
Total Calories: 293
Calories from Fat: 84

This Casserole Mexicana recipe is from the Just Good Cookin' Cookbook. Download this Cookbook today.

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