Spoon Bread Tamale Bake

• 1/4 c. olive oil
• 1 1/2 lb. ground chuck
• 1 c. onion, chopped
• 1 clove garlic, minced
• 1/2 c. green peppers, chopped
• 2 1/2 c. canned tomatoes
• 12 oz. can whole kernel corn
• 1 Tbsp. chili powder
• 1/4 tsp. black pepper
• 1/2 c. corn meal
• 1 1/2 c. milk
• 1 tsp. salt
• 2 Tbsp. butter
• 1/2 c. corn meal
• 1 c. cheddar cheese, grated
• 2 eggs. lightly beaten
• 1 c. water
• 1 c. pitted ripe olives

1. Brown chuck in skillet with oil.
2. Add onions, garlic, green peppers.
3. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tablespoon salt, chili powder, and black pepper. Simmer 5 minutes.
4. Stir in 1/2 cup corn meal mixed with water. Cover and simmer 10 minutes.
5. Add olives.
6. Turn into 3 quart casserole dish.

olive oil, ground chuck, onion, clove garlic, green peppers, tomatoes, whole kernel corn, chili powder, black pepper, corn meal, milk, salt, butter, corn meal, cheddar cheese, eggs, water, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129990 (may not work)