Recipe information
Yield
serves 6. serving size: 3 heaping tablespoons. Serve with lettuce salad.
Ingredients
3
tablespoons canola oil
1
pound ground beef
1
medium onion, chopped
One 15-ounce can crushed tomatoes
2
garlic cloves, minced
One 8-ounce can tomato sauce
1
/4 teaspoon salt
1
/4 teaspoon pepper
One 15-ounce can whole kernel corn
One 4 1/2-ounce jar taco sauce
2
teaspoons chili powder
1
cup pitted black olives
6
tablespoons yellow cornmeal
1
cup diced sharp cheddar cheese
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Preparation
Step 1
Lightly coat a medium casserole dish with 1 teaspoon of the oil and set aside.
Step 2
Heat the remaining oil in a large skillet. Add the ground beef, onion, tomatoes, garlic, tomato sauce, salt, and pepper. Cover and simmer for 20 minutes.
Step 3
Add the corn, taco sauce, chili powder, and olives.
Step 4
Mix together the cornmeal and 1 cup water in a bowl until smooth. Pour into the skillet with the meat. Stir until all the ingredients are thoroughly combined.
Step 5
Pour into the prepared baking dish and sprinkle the cheese on top.
Step 6
Bake for 50 minutes to 1 hour, until lightly browned on top.