| Ingredients | | | 1 | pound | beef, ground, lean | | | 10 | oz | corn, frozen, whole kernel, thawed | | | 14 1/2 | oz | tomatoes, can, diced, undrained | | | 4 | oz | olives, black, can, sliced, drained | | | 1 1/4 | oz | taco seasoning mix, package | | | 6 | oz | corn muffin, or corn bread mix, package, plus ingredients to prepare mix | | | 1/4 | cup | cheddar cheese, shredded | | | 1 | each | onion, green, thinly sliced | | | | | |
Directions:
| Preheat oven to 400 degrees F. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add corn, tomatoes, olives and seasoning mix to meat. Bring to a boil over medium-high heat, stirring constantly. Pour into deep 9 inch pie plate; smooth top with spatula.
Prepare corn muffin mix according to package directions. Spread evenly over meat mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onions. Let stand 10 minutes before serving.
Serving suggestion: Serve with papaya wedges sprinkled with lime juice.
NUTRITIONAL INFO: Calories 412, total fat 20g, protein 21g, carbohydrate 39g, choleerol 49mg, sodium 1679 mg, dietary fiber 2g
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