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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the meat& onions over moderately-high heat until the meat is cooked& the onions are tender (about 5 minutes) Add half the green pepper& all the garlic. | 2. Saute 3 minutes. | 3. Add the chili powder,oregano. | 4. 2 tbsp water& the vinegar. | 5. Lower the heat cover and simmer for 30 minutes. | 6. Stir in the remaining pepper. | 7. While the meat is simmering pour the milk& salt in a saucepan& heat over moderately low heat. | 8. Slowly whisk in the corn grits, simmer stirring often for 3-4 minutes until it comes to a full boil. | 9. Pour the beef mixture into a 9" pie plate. | 10. Cover with the corn and then pour the grits evenly over top. | 11. Bake in 350F oven for about 20 minutes or until the grits topping is firm and the meat mixture bubbles. | 12. Cut into wedges and serve. | 13. The grits will hold it's wedge shape but the meat mixture will be spooned out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
garlic	2	cloves	monced	8.94	1.9836	0.3816	0.03
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
milk	1	cup	low-fat	552.0	13.296	5.496	57.216
corn kernel	1	cup	caned	184.71	36.4767	5.1042	2.0022
yellow corn grit	1/2	cup	stoneground	312.8	67.9235	5.712000000000001	1.2665

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