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

Heat butter in large skillet with a cover. Add onion and meat, cook until lightly browned. Add tomatoes, corn with liquid, sour cream, corn meal, olives and seasonings. Stir until mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. 6 to 8 servings.