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Suggest a better descriptionSaute onions and bell peppers in oil over medium heat for 3 to 4 minutes, or until they are soft. Add beef and cook, stirring often, until no longer pink. Add tomato sauce, tomato paste, corn, olives, cumin, allspice, chili powder, salt, cayenne, Worcestershire, Tabasco and 1 tablespoon of the cornmeal. Stir to mix well. Simmer, stirring occasionally, 30 minutes.
Spoon mixture into greased 2 1/2-quart casserole. In a mixing bowl, combine remaining cup of cornmeal, flour, sugar, baking powder, butter, milk and egg and stir until combined. Stir in cheese and chilies. Drop batter by large spoonfuls around edges of casserole. Bake in a 400 degree oven for 10 minutes. Reduce heat to 350 degrees and bake until batter is golden, about 30 to 40 minutes. Serve immediately.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 554 | ||
Calories from Fat: 301 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 45 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 115.7mg | 36 % | |
Sodium 1330.1mg | 46 % | |
Potassium 620.8mg | 16 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 40.9g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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