Recipe By : Los Angeles Times 4-2-97
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork sausage
1 pound lean ground beef
1 clove garlic -- minced
1 cup onion -- chopped
2 cups celery -- sliced
28 oz. can tomatoes
2 cups canned whole kernel corn
salt
2 teaspoons chili powder
1/2 cup cornmeal
1 1/2 cups pitted ripe olives
1 1/2 cups Jack or American cheese -- shredded
Cook sausage until lightly browned, stirring to keep crumbly.
Pour off excess fat, add beef and cook and stir until browned. Stir
in garlic, onion and celery and cook until vegetables are tender but
not browned. Stir in tomatoes, corn, salt and chili powder and simmer
about 15 minutes. Slowly stir in cornmeal and cook until thickened.
Stir in olives. Turn into greased 2-quart casserole and top with
cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn Thomas.
Source: Los Angeles Times 4-2-97. Makes 8 servings. Each serving: 425
calories; 653 mg sodium; 73 mg cholesterol; 29 grams fat; 22 grams
carbohydrates; 20 grams protein; 1.53 grams fiber. Lynn's Notes: I
made this on 4-9-97. Added 3 more cloves garlic, 1/2 red pepper and
1/2 green pepper, chopped fine and cooked the meat and vegetables all
at the same time. This was an easy recipe to prepare and tasted
great!
