Raisin Mexican Tamale Casserole
|Lean ground beef||1 Pound|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), pressed|
|Canned tomatoes||20 Ounce (1 Can Of No.2 Size)|
|Canned cream style corn||20 Ounce (1 Can Of No.2 Size)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Chili powder||2 Teaspoon|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Tamale topping||3⁄4 Cup (12 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Cook the beef in oil until partially done, then add the onion and garlic.
Cook until onion is transparent.
Add the tomatoes, corn, raisins and seasonings and simmer for 15 minutes.
Stir in the cornmeal slowly and cook, stirring until thickened.
Add the olives, then turn into a 2-quart baking dish.
Cover with Tamale Topping and sprinkle with cheese.
Bake at 400 degrees for about 15 minutes.