- 1 cup celery chopped
- 1/2 cup green bell peppers diced
- 1/2 cup onions chopped
- 1 tablespoon vegetable oil
- 1 pound ground beef or ground raw
turkey
- 1 to 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 14 1/2-ounce can tomatoes whole,
cut up and juice reserved
- 1/2 cup yellow cornmeal
- 1 8-ounce can corn whole kernel
corn, drained
- 1 3 1/4-ounce can olives pitted,
drained and chopped
- 1/2 cup cheddar cheese shredded
Preheat oven to 350°.
In a large non-stick skillet over
medium-high heat, sauté celery, green pepper
and onion in hot oil for 8 minutes or until
crisp-tender. Crumble ground beef or turkey
into skillet. Cook and stir until meat is no
longer pink. Spoon off excess fat. Sprinkle
meat mixture with chili powder and garlic
salt and stir.
Meanwhile, in a medium saucepan over medium
heat, cook and stir tomatoes with juice and
cornmeal until very hot and thickened;
remove from heat. Stir cornmeal mixture,
corn and olives into skillet until blended.
Spoon into a deep 1 1/2 -quart baking dish.
Bake for 25 minutes or until very hot in
center. Sprinkle with cheese and bake 5
minutes longer or until cheese melts.
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