Ingredients
  • 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 salt
  • 1   egg
  • 1   cup buttermilk
  • 2   tablespoons vegetable oil
  • 1/2  cup shredded cheddar cheese (2 ounces) (optional)
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Directions
1. 
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.
2. 
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.
3. 
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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