• 1 1/2  pounds 
    lean ground beef
  • 1   cup 
    chopped onion (1 large)
  • 1  10 3/4 ounce can 
    condensed tomato soup
  • 1  8  ounce can 
    tomato sauce
  • 3/4  cup 
    frozen whole kernel corn
  • 1/2  cup 
    chopped pitted ripe olives
  • 2   tablespoons 
    chili powder
  • 1/2  teaspoon 
    ground black pepper
  • 3/4  cup 
    yellow cornmeal
  • 1/2  cup 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1   
  • 1   cup 
  • 2   tablespoons 
    vegetable oil
  • 1/2  cup 
    shredded cheddar cheese (2 ounces) (optional)
Preheat oven to 425 degrees F. In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender; drain off fat. Stir in soup, tomato sauce, corn, olives, chili powder, and pepper. Bring just to boiling. Transfer to an ungreased 2-quart square baking dish; set aside.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt. In a small bowl, whisk together egg, buttermilk, and oil. Add to cornmeal mixture; stir just until batter is smooth. If desired, fold in cheese. Spread over hot meat mixture in baking dish.
Bake, uncovered, for 20 to 25 minutes or until golden. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 534, Fat, total (g) 30, chol. (mg) 119, sat. fat (g) 10, carb. (g) 40, fiber (g) 4, pro. (g) 27, sodium (mg) 1138, Percent Daily Values are based on a 2,000 calorie diet
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