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Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine meat, onion, and garlic in a large skillet; cook over medium heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato paste, 1 1/2 cups water, chili powder, and 1 teaspoon salt; reduce heat and simmer, uncovered, 15 minutes or until thickened, stirring occasionally.

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  • Combine cornmeal and 1 cup water in a small bowl, stirring well; set aside. Bring remaining 5 cups water to a boil in a large Dutch oven; stir in 2 teaspoons salt and cornmeal mixture. Simmer, uncovered, 30 minutes, stirring often.

  • Spread half of cornmeal mixture in bottom of a lightly greased 12- x 8- x 2-inch baking dish. Spoon meat mixture over cornmeal mixture. Spread remaining cornmeal mixture evenly over meat mixture. Bake at 350° for 30 minutes or until firm.

Source

Oxmoor House Homestyle Recipes

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