1 onion, chopped
1 lb. ground beef
2 tbsp. butter
1 (16 oz.) can stewed tomatoes
1 (17 oz.) can whole corn, undrained
1 c. sour cream
1 c. cornmeal
1 (4 1/2 oz.) can sliced ripe olives
2 c. Monterey Jack cheese
1 c. Cheddar cheese
2 tsp. salt
1 tbsp. chili powder
1/2 tsp. cumin
3 tsp. monosodium glutamate

Heat butter in 10 to 12 inch skillet. Add onion and meat and cook until lightly browned. Add tomatoes, corn with liquid, sour cream, cornmeal, olives, and seasonings. Stir until thoroughly mixed. Sprinkle with cheese; cover and cook 20 minutes. Can add garlic powder to taste. Place olives and Monterey Jack cheese on top. Serves 8.