This one dish holds all the flavors of the Southwest.

California Tamale Casserole

3/4 cup yellow cornmeal
1 1/2 cups milk
1 large egg, beaten
1 pound lean ground beef
1 (1.25-ounce) package chili-seasoning mix
2 teaspoons seasoned salt
1 (16-ounce) can tomatoes
1 (17-ounce) can whole kernel corn, drained
1 (7 1/2-ounce) can pitted black olives, drained
1 cup cheddar cheese, shredded

1. Preheat oven to 350ºF (175ºC).
2. Mix cornmeal, milk and egg in 2 1/2 quart casserole dish.
3. Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles.
4. Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well.
5. Stir beef mixture into cornmeal mixture.
6. Bake at 350ºF (175ºC) for 1 1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Serves 6 to 8.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.