Easy tamale pie

Yield: 6 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 \N Onion; chopped
1 pounds Ground beef -; (approx)
1 can Diced tomatoes; (abt 16 oz)
2 cups Cream-style corn; see * Note
1 cup Milk
1 cup Yellow cornmeal
1½ teaspoon Salt
1½ tablespoon Chili powder
½ cup Sliced ripe olives
½ pounds Monterey Jack cheese; cut in chunks
\N \N Or shredded
\N \N Salsa or picante sauce; see * Note

* Note: In place of the cream-style corn, you can use whole-kernel corn that has been chopped in a blender. Sullivan serves this dish with LaVictoria Green Sauce, "a piquant, taco-type sauce not too hot but has a very nice flavor." However, she added, it can be difficult to find here.

Her sons on the East and West coasts keep her supplied.

Heat oil in skillet; cook onion until soft. Add beef; cook until lightly browned. Drain fat. Stir in canned tomatoes with their juice, corn, milk, cornmeal, salt and chili powder; mix well. Add olives; sprinkle cheese over top. Cover and cook over low heat about 20 to 25 minutes. Serve with salsa.

Yield: 6 to 8 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Pat Sullivan, Kirkwood

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