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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An easy weeknight dish which uses ingredients I almost always have one hand. Recipe source: Bon Appetit (May 1982) Ingredients:
2 tablespoons butter |
1 lb ground beef |
1 onion, chopped |
1 (17 ounce) can corn, undrained (or 16 oz frozen corn, thawed) |
1 (16 ounce) can tomatoes, drained |
1 cup sour cream |
1 cup yellow cornmeal |
1 (4 1/2 ounce) can black olives, sliced and drained |
1 tablespoon chili powder (use more or less depending on how much heat you like) |
2 teaspoons salt |
1/2 teaspoon cumin |
2 cups monterey jack cheese, shredded (or cheddar) |
salsa (garnish) (optional) |
Directions:
1. In a large skillet melt butter over medium high heat. Stir in beef and onion and cook for 5 minutes or until beef is browned. Drain excess fat.
2. Stir in corn, tomatoes, sour cream, cornmeal, olives, chili powder, salt and cumin.
3. Sprinkle cheese over top to witin 1/4 inch of edges. Cover.
4. Reduce Heat and simmer 20 minutes.
5. Serve hot with salsa (if desired).
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