“This recipe is from our grammar school cookbook. Thank you Kathy G! My DH made this and I was truly impressed. This can be made as mild or as spicy as you like. Choose your salsa, cheese & amount of jalapeno according to your taste. Olives are optional. I also like to make the salsa smoother in the food processor to make it more kid friendly (no pieces!). I have used both condensed and regular whole milk with success, also combined bottled and fresh salsa.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
  3. Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
  4. Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
  5. In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
  6. In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
  7. Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.

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