Mexican Spoon Bread Casserole

• 1/2 pound ground beef
• 1 small onion, chopped
• 2 tablespoons chopped green pepper
• 1 garlic clove, minced
• 2/3 cup tomato sauce
• 1/2 cup frozen corn, thawed
• 2 tablespoons sliced ripe olives
• 3/4 teaspoon chili powder
• 1/2 teaspoon salt
• Dash pepper
• 3 tablespoons cornmeal
• 1/2 cup whole milk
• 1/8 teaspoon salt
• 1/4 cup shredded cheddar cheese
• 1 large egg, lightly beaten

1. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg.
3. Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375u0b0 for 22-26 minutes or until a knife inserted in the center comes out clean.

ground beef, onion, green pepper, garlic, tomato sauce, frozen corn, olives, chili powder, salt, pepper, cornmeal, milk, salt, cheddar cheese, egg

Taken from www.tasteofhome.com/recipes/mexican-spoon-bread-casserole/ (may not work)