Serves: 6
Total Calories: 490
Prep time:
Cook time:
Total time:
__CORNMEAL STRIPS
Bring two cups water to a boil in a saucepan. Mix cornmeal, salt, and pepper with 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Pour into greased, 10-inch-square baking pan. Chill overnight, or for at least 4 hours. Cut into 1 x 2-inch strips.
__MEAT FILLING
Combine beef, 1/2 cup chicken soup, 1/2 cup onion, garlic, chili powder, salt, pepper, and 2 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Combine the canned corn, remaining chicken soup, and remaining 1/2 cup onion in a bowl and mix well. Stir in 1/4 cup olives. Line large casserole with cornmeal strips. Pour in the meat mixture Top with the corn and olive mixture. Arrange green pepper slices and remaining 1/4 cup olive slices on top. Cook in a hot oven (400°F) for 30 minutes.
This Mexican Corn Casserole recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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