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Ingredientes
- 8 c. water
- 3 c. yellow cornmeal
- 1 Tbsp. salt
- 3 lb grnd chuck
- 1 lb chorizo Or possibly breakfast or possibly sweet Italian sausage
- 1/4 c. onion minced
- 1/2 c. celery minced
- 1/2 c. green pepper minced
- 1 c. whole kernel corn
- 1 c. cheddar cheese shredded
- 1 c. pitted black olives
- 1 c. chicken broth
- 1 x 28 ounce can tomatoes undrained
- 1 Tbsp. grnd warm red chili
- 1 tsp grnd cumin
- 1 c. shredded monterey jack cheese
- 12 x pimiento stuffed green olives, sliced optional
Direcciones
- Heat 5 c. of the water to boiling in a large kettle or possibly Dutch oven. Mix cornmeal and remaining 3 c. water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook till thickened; cover.
- Line a very large baking dish or possibly baking pan with all but 1/4 of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal proportionately with a wet spoon.
- Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer till thickened, about 15 min. Taste; add in additional seasoning, if you wish. Spoon beef mix into mush-lined baking dish(es). Top with remaining mush.
- Bake in a 325F oven for 1 hour, 55 min. Sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 min longer or possibly till cheese is melted.
- NOTES : An excellent dish for buffets. It can also be frzn in several small casseroles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 12 servings | |
| Calories 960 | |
| Calories from Fat 637 | 66% |
| Total Fat 70.79g | 88% |
| Saturated Fat 26.04g | 104% |
| Trans Fat 1.4g | |
| Cholesterol 159mg | 53% |
| Sodium 1707mg | 71% |
| Potassium 678mg | 19% |
| Total Carbs 36.18g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.93g | 1% |
| Protein 43.09g | 69% |
