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Nancy: This is for Sue in FL who in the 16 Aug Newsletter requested a recipe for Tamale Casserole. Sue, while this is not the exact recipe you requested, I can vouch that it's a pretty darn good recipe and I'm sure very similar to what you are looking for. Anyway, Sue and other Nancylanders, here's my contribution for today. Mr. Myron Drinkwater - Lake Forest, CA

Tamale Casserole
3/4 cup yellow cornmeal
1-1/2 cups milk
1 large egg, beaten
1 lb lean ground beef
1 pkg chili-seasoning mix
2 tsp seasoned salt (like Lawrys or Mortons)
1 (16 oz) can diced tomatoes
1 (17 oz) can whole kernel, drained
1 (7 1/2 oz) can sliced black olives, drained
1 cup shredded cheddar cheese, shredded

Preheat oven to 350º. Mix the cornmeal, milk and egg together thoroughly in a 2-1/2 quart casserole dish. Brown the ground beef in a heavy skillet over medium heat until the beef is no longer pink. Break up the ground beef with spoon while cooking to 1/2-inch crumbles. Add the
chili-seasoning mix, salt, tomatoes, corn and olives to the cooked ground beef. Stir until well combined. Stir the beef mixture into the cornmeal mixture. Bake, uncovered, in the preheated oven for 1 hours and 15 minutes. Sprinkle the cheese over the top and return to oven until
cheese melts, about 5 minutes.
Yield: 6 to 8 servings.

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