Rio Grande Tamale Pie

• 1 1/2 lb. ground meat
• 1/4 c. chopped onion
• 1 tsp. ground cumin
• 1 (8 oz.) jar salsa (hot or medium)
• 1 c. cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. milk
• 1 small can corn
• 1 egg, beaten
• 2 Tbsp. vegetable oil
• 1 c. shredded Cheddar
• 1/2 c. ripe olive slices

1. Grease 10-inch deep dish pie plate.
2. Brown meat; drain slightly.
3. Add onion and cumin.
4. Cook until tender.
5. Stir in salsa.
6. Combine cornmeal, baking powder and salt.
7. Set aside. Combine milk, egg and oil; stir into dry ingredients.
8. Pour cornmeal mixture into pie plate.
9. Gently spoon meat into center of cornmeal mixture.
10. Sprinkle with olives.
11. Bake at 425u0b0 for 15 minutes or until crust is light golden brown.
12. Top with cheese and continue baking until cheese melts.
13. Makes 6 servings.

ground meat, onion, ground cumin, salsa, cornmeal, baking powder, salt, milk, corn, egg, vegetable oil, cheddar, olive slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588677 (may not work)