1 1/2 lbs. Ground Chuck Beef
1 can. (14.5 oz) Diced Tomatoes
1 can.(15.25 oz) Whole Kernel Corn,drained
1 can.(6 oz)Sm. Pitted Black Olives, drained (reserve for garnish)
1 C. Napalitos Cactus, chopped
1 bunch Green Onions, chopped
2 Tbsp. Masa dissolved in 1/2 cup of water.
Mix spices together. Add ground chuck to 12 inch round cast iron skillet.
Sprinkle spices over meat and brown, stirring occasionally. When meat is brown add tomatoes, corn, olives,onions and cactus and stir to mix. Dissolve Masa in the water and add to skillet.
1 1/2 tsp. Cumin
1 1/2 tsp. Paprika
1 1/2 tsp. Chili Powder
1 tsp. Salt
1/2 tsp. Red Pepper Flakes
Mix together. ( See directions for base).
1 1/2 C. self-Rising Yellow Cornmeal Mix
1 C. All Purpose Flour
1/4 C. Sugar
2 Eggs, slightly beaten
1/2 C. oil
1(16 oz.) Jar Mild Salsa
1/2 C. fresh Cilantro, chopped
( save a few sprigs of cilantro for garnish)
2 C. Sargento Mexican Cheese
In a Large bowl, blend the cornmeal, flour and sugar. Add eggs and oil and stir until well blended. Add
salsa, cilantro and cheeses and fold in until the ingredients are evenly distributed. Spread over meat mixture
in skillet sealing edges. Bake @ 400F*. for 25 minutes.
4 Olives (reserved from above, chopped)
1/2 C. Sour Cream
Sprigs of Fresh Cilantro
Just before serving top with sour cream, chopped olives and Cilantro.
Serve with more sour cream and salsa on the side. Serves 12.