Ripe Olive Tamale Pie Casserole

• 1 lb. lean ground beef
• 2 Tbsp. cooking oil
• 1 c. chopped onion
• 1 (No. 2 1/2) can tomatoes
• 1 (No. 2) can whole kernel corn
• 1 Tbsp. chili powder
• 4 tsp. salt
• 3/4 c. corn meal
• 1 can ripe olives, cut up from small to large pieces
• 1 c. grated American cheese

1. Brown ground beef in 2 tablespoons oil.
2. When meat is almost cooked, stir in chopped onion and cook until onion is transparent. Add tomatoes, corn, chili powder and salt.
3. Heat to boiling. Slowly stir in corn meal.
4. Cook over low heat 10 to 15 minutes, stirring occasionally to prevent sticking.
5. Add the olives; stir into tamale mixture and turn into 2-quart casserole.
6. Sprinkle cheese on top.
7. Bake in moderate oven, 250u0b0, for 30 to 40 minutes. Serves six.

lean ground beef, cooking oil, onion, tomatoes, whole kernel corn, chili powder, salt, corn meal, ripe olives, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328097 (may not work)