Sunday Night Tamale Pie

• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1 large Bermuda onion, chopped
• 1 large clove garlic, minced
• 1 lb. ground round steak
• 1 (1 lb. 12 oz.) can packed tomatoes
• 1 can cream-style sweet corn (1 lb. 4 oz.)
• 1 (4 oz.) can mushrooms (stems and pieces)
• 3/4 c. Spanish red chili sauce
• 1 (4 oz.) can chopped olives
• 3 tsp. salt
• 3/4 c. yellow corn meal
• 1/2 c. freshly grated Parmesan cheese

1. In large, heavy frying pan, put olive oil and butter.
2. Melt; turn burner off.
3. Chop up onion and mince garlic; add to pan. Cook slowly, stirring constantly, for 10 minutes.
4. Then add your ground round.
5. Cook for 15 minutes, stirring occasionally.
6. While still cooking, add packed tomatoes and break up the big pieces with spoon.
7. Add cream-style corn, mushrooms (including liquid), chili sauce and chopped ripe olives.
8. Then add salt.
9. Now, add cornmeal, sifting it in slowly with a big spoon, and stirring as you add.
10. Add half of grated cheese (1/4 cup), stirring it thoroughly.

olive oil, butter, bermuda onion, clove garlic, ground round steak, tomatoes, creamstyle sweet corn, mushrooms, spanish red chili sauce, olives, salt, yellow corn meal, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048510 (may not work)