8 c Water
3 c Yellow cornmeal
1 tb Salt
3 lb Ground beef
1 lb Chorizo, crumbled
1 Onion, finely chopped
1/2 c Celery, chopped
1/2 c Bell pepper, chopped
1 c Whole kernel corn
1 c Cheddar cheese, grated
1 c Ripe olives, pitted
1 c Chicken broth
3 1/2 c Canned tomatoes, chopped
1 tb Chili powder (or more)
1 ts Cumin, ground
1 ts Black pepper, ground
1 c Jack cheese, grated
12 Stuffed green olives(sliced)
Heat 5 cups of the water to boiling. Mix cornmeal, salt and
remaining 3 cups water together and pour into boiling water, stirring
constantly. Cook until thickened. Cover.
Before mixture cools, use it to line a very large casserole dish.
Reserve 1/4 of mush for the topping. Brown the ground beef, chorizo
and onion. Add all remaining ingredients except the cheese and green
olives. Simmer mixture until somewhat thickened. Taste and adjust
seasonings. Spoon the mixture into the mush lined casserole and top
with reserved mush. Garnish top with grated Jack cheese, and with the
sliced olives if desired. Bake at 325 F. for 2 or more hrs. EXCELLENT
BUFFET DISH!!
Yields
12 servings