Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Corn meal crust:
- 2 1/2 c cold water
- 1 tsp salt
- 1 1/4 c yellow corn meal
- 1/2 tsp chili powder
Directions
Brown 1 lb of hamburger and one small onion chopped fine.
Add one can of sliced tomatoes (Mexican style preferred) and one small can of tomato sauce.
Salt & pepper to taste.
Add 1/2 tsp of garlic powder & 1 tsp of chili powder.
Let simmer while making the corn meal crust.
Add 1/2 can creamed corn before pouring into crust.
Corn meal crust:
Combine the above ingredients. Cook over medium heat until thick (approx ten minutes).
Add one c of milk and 1/2 can of creamed corn. Line sides and bottom of 1 1/2 quart buttered casserole.
Pour meat mixture into crust. Cover the top with the balance of the corn meal mixture.
Bake at 350° for thirty minutes.
Cover top of crust with one cup shredded cheddar cheese and one small can of sliced olives.
Return to oven until cheese melts.