¾ c yellow cornmeal                  1- 10 oz. enchilada sauce

1 egg, beaten                             1- 12 oz. corn         

1 ½ c milk                                    1- 7 oz. whole olives, pitted                2 t. oil                                           1 - 14 oz. diced tomatoes 

1 lb. ground beef                        1 t. oregano

1 med. onion, chopped             1/2 t. garlic powder

salt & pepper to taste                 2 c shredded cheddar cheese

​

 

 

Preheat oven to 350 degrees.                       

In large bowel mix cornmeal, egg, and milk, set aside. Brown ground beef with salt and pepper, drain fat from pan, add next 6 ingredients, bring mixture to a boil, reduce heat, simmer for 5 minutes. Add to cornmeal mixture, stir till well combined, stir in 1 cup of cheese. Pour into 2 1/1 quart casserole and bake for 1 hour, top with remaining cheese and return to oven for 15 minutes.