My family loves Mexican food and this casserole type dish hit the spot on any busy weeknight for dinner. There is a bit of prep work involved but you can do it all ahead of time…browning your ground beef, shredding your cheese and chopping veggies. Then in the morning you just toss it all together and set it to cook. Perfect!
1 Lb. lean ground beef or ground turkey
1/2 cup finely diced onion
1 teaspoon minced garlic
3/4 cups yellow cornmeal
1 1/2 cups milk
1 (15.25 oz.) can corn, drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (1.25 oz.) envelope taco seasoning mix
1 (2.25 oz.) can sliced black olives, drained
1 Cup shredded cheddar cheese
Minced green onion, for garnish (optional)
- In a large skillet brown and crumble your ground beef with the onion and garlic until the meat is no longer pink.
- Drain ground beef to remove excess fat.
- In a large bowl combine cornmeal, egg and milk and mix until smooth
- Add to the cornmeal mixture the corn, tomatoes, taco seasoning, olives and ground beef mixture and mix well.
- Dump mixture into the bottom of a 4 quart crock-pot.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Sprinkle with cheese and cover again and cook for an additional 15 minutes until cheese is melted.
- To serve, spoon into bowls or onto plate and garnish with chopped green onion.