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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