Prep 10 mins
Cook 30 mins
An easy weeknight dish which uses ingredients I almost always have one hand. Recipe source: Bon Appetit (May 1982)
- 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)
- 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.
- Stir in corn, tomatoes, sour cream, cornmeal, olives, chili powder, salt and cumin.
- Sprinkle cheese over top to witin 1/4 inch of edges. Cover.
- Reduce Heat and simmer 20 minutes.
- Serve hot with salsa (if desired).
Good quick easy recipe. I used sweet frozen corn, all the kids loved it.
This was really good. Love not turning on the oven.Next time I will probably add some garlic but that is personal taste. Also, it was sticking to the bottom of the pan way before the final 20 minute cooking period was up. it didn't seem to suffer from the shorter cooking time.This is going in my permanent cook book. Thanks for a winner, ellie.
I used low-fat sour cream and substituted low-fat cheddar for half the monterey jack. I didn't stir during the last cooking period and had it stick the pan a bit, but still it tasted great. Served with Jazze22's Wonderful Salsa (Wonderful Salsa), which I canned last summer. Delicious!