Here’s a recipe for those who enjoy Mexican food:
- 2 pounds ground meat
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can whole kernel corn, undrained
- 1 can diced tomatoes
- 1 tablespoon chili powder (more if you like it spicier)
- salt & pepper
- 1 can sliced ripe olives
- 3 cups yellow cornmeal (divided in half)
- 1 3/4 cup milk
- 2 cups grated cheddar cheese
Brown meat with onion and bell pepper. Drain the meat. Add corn with liquid, tomatoes, chili powder, salt, and pepper. Bring to a boil. Let it cook for 5 minutes. Then add olives and half of the cornmeal (1 1/2 cups). Stir well. Cook until thickened a little. Pour into a 9 x 13-inch dish.
Put milk and cheese in saucepan. Cook on low until cheese is melted. Add rest of cornmeal (1 1/2 cups). Stir well to prevent lumps. Cook on low heat until thick. Pour this mixture on top of meat mixture. Bake at 375 degrees for 30 minutes or until top is brown.