4 c. boiling water
1 1/3 c. yellow corn meal
3 Tbsp. divided salt
1 1/2 lb. lean ground beef
1 c. chopped onions
1 can (16 oz.) whole kernel
2 cans (4 oz.) chopped green
1 can (16 oz.) whole tomatoes,
drained and chopped
2 cans (4 oz.) ripe olives
4 Tbsp. chili powder
1/4 tsp. cayenne
1/2 tsp. cumin
1 c. (4 oz.) shredded Cheddar
or Monterey Jack cheese
Combine water, corn meal and 2 teaspoons salt in 2-quart
batter bowl. Stir well and micro-cook on High 2 minutes.
Lightly grease 13 x 9-inch microproof baking dish and spread
corn meal mixture on bottom and up sides of dish. Set aside.
Place meat and onions in microwave "ground meat cooker" and
micro-cook on High 8 minutes or until meat is no longer pink,
stirring after 4 minutes. Drain off fat and place meat mixture
in bottom half of cooker. Add remaining 1 teaspoon salt and
other remaining ingredients, except cheese. Stir well and
spoon over meat mixture in baking dish. Cover with wax paper
and micro-cook on 50% power 2 minutes or until cheese is
melted. Let stand 15 minutes.
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