Country
Corn & Southwestern Beef Salsa
Hal Salsbery, Kentucky
Total Preparation and Cooking Time: 25 Minutes
* Makes 4 servings
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1
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pound ground round.
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1
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jar (16 ounces) prepared thick-and-chunky salsa
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1
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package (1.25 ounces) taco seasoning mix
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Country Corn:
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2
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cups quick-cooking grits
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5-1/2
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cups boiling water
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1
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teaspoon salt
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1
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can (4-½ ounces) chopped green chilies, drained well
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2
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cups shredded Mexican or Italian cheese blend
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1. Brown ground beef in large nonstick skillet over medium
heat 8 to 10 minutes or until beef is not pink, breaking up into small
crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over
medium-low heat 3 to 4 minutes, stirring occasionally.
2. Meanwhile prepare grits with boiling water and salt
according to package directions. Stir in chilies and 1-½ cups of the cheese.
3. Spoon grits onto serving dish. Spoon beef mixture over
grits; sprinkle with remaining ½ cup cheese.
Cook's Tip: Shelf-stable
prepared polenta or quick-cooking polenta mix may be substituted for grits.
Prepare quick-cooking polenta mix according to package directions.
A staple of Northern Italy, polenta is a "mush" made from
cornmeal. It can be cooled until firm, cut into squares and fried.