Taoseños Cornmeal Casserole
This New Mexican-style casserole of spicy meat atop cornmeal mush is a good Sunday supper kind of dish. Add a refreshing crunch with a salad of jicama and sliced oranges on a bed of watercress.
  • 1 cup cornmeal
  • 1-1/2 cups low-fat (1%) milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef, preferably from well-trimmed bottom round
  • 3 red bell peppers, slivered
  • 1/2 pound carrots, thinly sliced on the diagonal
  • 1/4 cup diced fresh jalapeño peppers, without seeds
  • 4 ounces spinach leaves, cut crosswise into 1/4-inch-wide strips
  • 1/4 teaspoon black pepper

1. Preheat oven to 400°F. In large saucepan, combine cornmeal with milk, water and 1/4 teaspoon of salt. Bring to a boil over medium heat; cook until mixture reaches consistency of mashed potatoes, 3 to 4 minutes.

2. Remove cornmeal mixture from heat and stir in Parmesan and oil. Spread mixture in an even layer in bottom of a shallow 2-quart baking dish.

3. In large nonstick skillet, saute beef with bell peppers, carrots and jalapeño peppers over medium-high heat until cooked through and fragrant, about 6 minutes. Add spinach, black pepper and remaining 1/4 teaspoon salt, and cook until spinach is wilted, about 1 minute.

4. Transfer beef and vegetable mixture to baking dish and spread over cornmeal layer. Bake 20 minutes, or until hot in center.

Nutritional Information
Per serving: 410 calories, 14g total fat, 5.6g saturated fat, 6.2g monounsaturated fat, 1g polyunsaturated fat, 6.8g dietary fiber, 25g protein, 46g carbohydrate, 34mg cholesterol, 656mg sodium.
Good source of: beta-carotene, calcium, fiber, potassium, riboflavin, vitamin B12, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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