2 tb Vegetable oil
1 Onion; chopped
1 lb Ground beef -; (approx)
1 cn Diced tomatoes; (abt 16 oz)
2 c Cream-style corn; see * Note
1 c Milk
1 c Yellow cornmeal
1 1/2 ts Salt
1 1/2 tb Chili powder
1/2 c Sliced ripe olives
1/2 lb Monterey Jack cheese; cut in
-chunks
Or shredded
Salsa or picante sauce; see
-* Note
* Note: In place of the cream-style corn, you can use whole-kernel corn
that has been chopped in a blender. Sullivan serves this dish with
LaVictoria Green Sauce, “a piquant, taco-type sauce not too hot but has a
very nice flavor.” However, she added, it can be difficult to find here.
Her sons on the East and West coasts keep her supplied.
Heat oil in skillet; cook onion until soft. Add beef; cook until lightly
browned. Drain fat. Stir in canned tomatoes with their juice, corn, milk,
cornmeal, salt and chili powder; mix well. Add olives; sprinkle cheese over
top. Cover and cook over low heat about 20 to 25 minutes. Serve with salsa.
Yield: 6 to 8 servings.
Yields
6 servings