|Lean ground beef||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Black olives||1⁄2 Cup (8 tbs), sliced|
|Chili powder||2 Teaspoon|
|Tomato sauce||1 Can (10 oz) (Divided)|
|Salt||1 1⁄2 Teaspoon (Divided)|
|Corn meal||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Diced green chiles||1 Can (10 oz)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
In glass casserole cook ground beef and onion on roast (7) for 6 minutes or until beef is no longer pink.
Stir in olives, chili powder, half of tomato sauce, and 1 teaspoon salt.
In glass mixing bowl, cook corn meal, water, milk, chiles, and 1/2 teaspoon salt on roast (7) for 4 minutes or until thick, stirring twice during cooking.
Spoon evenly over beef.
Spread remaining tomato sauce on top.
Sprinkle with cheese.
Cover; cook on reheat (8) for 7 minutes or until hot and cheese is melted.