Cheese & Olives Tamale Casserole
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Taco seasoning mix||1 Teaspoon|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Melted shortening||2 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Sliced pitted black olives||1⁄4 Cup (4 tbs)|
Mix ground beef, onion and green pepper in 2-quart casserole.
Microwave at HIGH (100%) 4 minutes, stirring to break up beef after half the cooking time.
Stir in tomato sauce, garlic, chili powder, taco seasoning mix, sugar, salt and pepper.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave 5 minutes.
Combine cornmeal, flour, baking powder, sugar and salt in medium bowl.
Stir in milk, egg and shortening.
Beat mixture until almost smooth.
Pour over beef mixture.
Bake 22 minutes on HIGH MIX, 375°F or until corn bread is golden.
Sprinkle with topping ingredients.
Cool 5 minutes before serving.