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| 1 mittel | Onion chopped |
| 1 x ca. 450 g | lean ground beef |
| 2 Esslöffel | vegetable oil |
| 1 Dose | (16-oz.) Stewed Tomatoes |
| 1 Dose | (17-oz.) Whole Kernel Corn; undrained |
| 1 Tasse | sour cream |
| 1 Tasse | cornmeal |
| 1 Dose | (14-oz.) small pitted Ripe Olives; drained |
| 2 Teelöffel | salt |
| 1 Esslöffel | chilli powder |
| 1/2 Teelöffel | cumin |
| 1 | Jar; (8-oz.) Salsa, temperature of your choice |
| 1 Dose | (15-oz.) Kidney Beans |
| 1/2 Esslöffel | Chicken Bouillon Powder |
| 2 Tasse | Monterey Jack or Pepper Jack Cheese |
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Pre-heat the oven to 350-F degrees and prepare a Dutch oven or large casserole dish for baking.
Lightly brown onion and beef in warmed vegetable oil in a heavy skillet over medium to medium- high heat. Place the browned mixture in a Dutch oven or large casserole dish.
Add the stewed tomatoes, corn, sour cream, cornmeal, ripe olives, salt, chili powder, cumin, salsa, kidney beans, and chicken bouillon.
Thoroughly combine all the ingredients with the beef and onion mixture.
Sprinkle the cheese over the top and cover. Bake in the oven for 20 to 30 minutes, until cheese is bubbling. Serve warm with plain tortillas, if desired.
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