2 lbs. ground beef
4 oz. chopped green chilies
4 oz. chopped black olives
1/2 c. chopped onion
6 oz. can tomato paste
1 pkg. taco seasoning mix (set aside 2 tbsp.)
1 pkg. Pillsbury hot roll mix
3/4 c. cornmeal
1 c. scalded milk, cooled
3/4 c. warm water
1 to 1 1/2 lbs. grated cheese (whatever kind you like)
Shredded lettuce
Sour cream
Salsa

Brown beef and onions; drain well. Add green chilies, tomato paste and largest portion of taco mix to beef. Cool to room temperature.

Dissolve yeast (from hot roll mix) in warm water. Mix cornmeal and milk together and add to yeast. Mix the reserved taco mix with flour and add to the milk mixture. Mix well, then turn onto lightly floured surface and knead. Turn into oiled bowl, turning to coat top of dough and let rise until doubled. Punch down and roll out into rectangle 1/4 inch thick.

Spread with cooled meat mixture. Top meat with grated cheese. Roll up like a jelly roll. Place in a WELL-greased bundt or tube pan. Let rise 30-45 minutes. Bake at 350 degrees for 45 minutes. Serve slices of ring with lettuce, sour cream and salsa as desired.