Yield: 6 servings
|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||Yellow cornmeal|
|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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