1 cup of fine flour
1 cup of milk
Salt to taste
3 cups of boiling water
2 slices of bacon
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
1 can of pure tomato or 1 1/3 cup of fresh tomatoes, peeled and cubed
1/2 cup of cooked corn (optional)
1/4 cup of black olives, pitted and sliced
1 teaspoon of paprika
1 1/2 cups of cooked beef or poultry, chopped
Black pepper to taste
1 cup of grated cheddar cheese
1 cup of fine flour
1 cup of milk
Salt to taste
3 cups of boiling water
2 slices of bacon
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
1 can of pure tomato or 1 1/3 cup of fresh tomatoes, peeled and cubed
1/2 cup of cooked corn (optional)
1/4 cup of black olives, pitted and sliced
1 teaspoon of paprika
1 1/2 cups of cooked beef or poultry, chopped
Black pepper to taste
1 cup of grated cheddar cheese
Mix the flour with milk and add boiling water, stirring well
Cook for about 20 minutes until thickened, stirring frequently
Spread in a 2-liter refractory form, greased and sides elevated. Reserve
In a pan, fry the bacon until crispy
Remove the bacon and add onion and green pepper to the fat in the pan and sauté until tender
Season with salt to taste and add remaining ingredients except for cheese and fried bacon, and cook covered for another 10 minutes
Add a little water if needed
Spread in the center of the refractory form and sprinkle with crumbled bacon and cheese
Place in a moderate oven (170°C) and bake for about 15 minutes or until golden brown and bubbly
Serve approximately 6 portions.
