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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350. Grease a large, deep casserole pan (or spray well with non-stick spray). | 2. In a skillet, heat the oil over medium heat and saute the onions until they are transluscent. Add the garlic and cook just until you get the aroma. Remove from the heat, drain, and place in the prepared casserole dish. Set aside. | 3. In the same skillet on medium heat, brrown the meat, breaking up any large pieces as it cooks. Drain and add the met, cornmeal, milk, drained tomatoes, creamed corn, olives, salt and pepper to the onion mixture and mix the whole thing very well. Smooth out and sprinkle with paprika. | 4. Bake, uncovered, for 1 1/2 hours, or until a knife inserted in the center comes out clean. | 5. To prepare the sauce, melt the butter over a medium-low heat and add the flour, whisking constantly until smooth. Be careful not to brown the roux. Make a roux of the butter and flour, being careful not to brown. Add the reserved liquid from the tomatoes, then add the chili powder, cayenne, cum, and salt and pepper to taste, if desired. The sauce should be clos to the consistency of heavy cream. If you need to thin it out, use tomato juice or V8 juice. | 6. Spoon servings of the pie onto individual dishes. Top with the chili sauce, or pass the sauce at the table. | 7. NOTE: The sauce is very hot, so either use a little at a time to your own taste, or add less cayenne if you prefer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
yellow cornmeal	1	cup		407.48	85.7416	10.1016	4.148
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
tomato	1	can	drained	62.068999999999996	13.7631	3.2384	0.5397
cream corn	1	can		-	-	-	-
olive	1 1/2	cups	pitted drained ripe	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
tomato	1	cup		26.82	5.7961	1.3112	0.298
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.