Ingredients:
1 1/2 cups yellow cornmeal
2 1/2 cups chicken broth
1/2 teaspoon garlic salt
1/4 cup margarine or 1/4 cup butter
1 eggs, beaten
1/4 cup shredded colby cheese ( 1 ounce)
1 lb ground beef or 1 lb ground pork or 1 lb ground sausage or 1 lb ground turkey
1 small green bell peppers, chopped ( about 1/2 cup)
1 medium onions, chopped ( about 1/2 cup)
1/3 cup sliced pimento stuffed olives
1 cup hot thick & chunky salsa
1 cup sour cream
1 cup shredded sharp cheddar cheese ( 4 ounces)
1/3 cup mayonnaise or 1/3 cup salad dressing
paprika, for garnish, if desired or bell peppers, slices for garnish, if desired or green onions, curls for garnish, if desired
Directions:
Heat oven to 375.
Grease pie plate, 10×1-1/2 inches.
Heat cornmeal, broth and garlic salt to boiling in 3-quart saucepan; stirring constantly, remove from heat.
Stir in margarine and egg; fold in Colby cheese.
Spread cornmeal mixture on bottom and up side of pie plate. Flute edge using oiled fingers.
Cook ground beef (or meat of your choice) in 10-inch skillet; stirring frequently, until brown; drain.
Stir in bell pepper, onion and olives. Cook 5 minutes, stirring constantly, until vegetables are crisp-tender.
Stir in salsa; simmer uncovered 5 minutes.
Spoon beef mixture into pie plate. Cover with aluminum foil; bake 25 to 30 minutes or until hot.
Mix sour cream, Cheddar cheese and mayonnaise; spread over beef mixture. Bake uncovered 15 minutes.
Let stand 15 minutes before serving.
Garnish with paprika, bell pepper slices and green onion curls if desired.
Servings: 8
Time preparation: 30 min.
Time total: 75 min.