Yield: 4 Servings
|¾ pounds||Ground beef|
|1 small||Clove garlic chopped fine|
|1 can||Whole tomatoes drained(8 oz)|
|Save 1/2 c loquid|
|½ cup||Shredded cheddar|
|2 tablespoons||Chopped onion|
|1 can||Corn (8 oz)|
|1 can||Olives (small)|
|2 teaspoons||Chili powder|
|½ cup||Yellow corn meal|
Preparation : Crumble ground beef into 1½ quart casserole, add onion and garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up beef and stir. Cover and microwave on high until beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. Cover tightly and microwave on high until mixture is hot and bubbly, 4 to 6 minutes.
Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid.
Pour over meat mixture. Sprinkle with cheese and paprika. Microwave uncovered on high until topping is no longer doughy, 3 to 6 minutes.