1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, chopped
2 pounds ground chuck
2 cans Mexicorn (sold at most supermarkets)
2 (8-ounce) cans tomato sauce
8 ounces red wine
1 tablespoon chili powder
Salt, pepper, to taste
1/2 package Jiffy brand cornbread mix
1 small can cream-style corn
1 1/2 cups grated cheddar
1/2 cup milk
1 egg (optional)
1 medium package Frito corn chips
Sliced black olives, for garnish
Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish. Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake, in a preheated oven, at 400 degrees for 35 to 45 minutes. 10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup cheddar cheese. Garnish with sliced black olives.
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