Mexican Corn Casserole
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Cornmeal Strips
1 cup yellow cornmeal
1 teaspoon salt
freshly ground black pepper to taste
Bring two cups wter to a boil in a saucepan. Mix cornmeal, salt, and pepper with 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Pour into greasted, 10-inch-square baking pan. Chill overnight, or for at least 4 hours. Cut ito 1 x 2-inch strips.
Meat Filling
2 pounds ground beef
1 can condensed cream of chicken soup
2-1/2 cups canned whole kernal corn
1/2 cup cliced stuffed olives
1 teaspoon salt
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
1 green pepper, sliced thin (julienne)
freshly ground black pepper to taste
Combine beef, 1/2 cup chicken soup, 1/2 cup onion, garlic, chili powder, salt, pepper, and 2 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Combine the canned corn, remaining chicken soup, and remaining 1/2 cup onion in a bowl and mix well. Stir in 1/4 cup olives. Line large casserole with cornmeal strips. Pour in the meat mixture. top with the corn and olive mixture. Arrange green pepper slices and remaining 1/4 cup olive slices on top. Cook in a hot oven (400 degrees F) for 30 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Cornmeal Strips
1 cup yellow cornmeal
1 teaspoon salt
freshly ground black pepper to taste
Bring two cups wter to a boil in a saucepan. Mix cornmeal, salt, and pepper with 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Pour into greasted, 10-inch-square baking pan. Chill overnight, or for at least 4 hours. Cut ito 1 x 2-inch strips.
Meat Filling
2 pounds ground beef
1 can condensed cream of chicken soup
2-1/2 cups canned whole kernal corn
1/2 cup cliced stuffed olives
1 teaspoon salt
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
1 green pepper, sliced thin (julienne)
freshly ground black pepper to taste
Combine beef, 1/2 cup chicken soup, 1/2 cup onion, garlic, chili powder, salt, pepper, and 2 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Combine the canned corn, remaining chicken soup, and remaining 1/2 cup onion in a bowl and mix well. Stir in 1/4 cup olives. Line large casserole with cornmeal strips. Pour in the meat mixture. top with the corn and olive mixture. Arrange green pepper slices and remaining 1/4 cup olive slices on top. Cook in a hot oven (400 degrees F) for 30 minutes.
Serves 6.
