2 c. Cheddar Beef Sauce (recipe follows)
1 (17 oz.) can whole kernel corn
1/2 pt. sour cream
1 c. cornmeal
1 (4 1/2 oz.) can sliced olives
2 tsp. salt
1 tbsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded

Heat Cheddar Beef Sauce in 10 or 12 inch skillet. Add corn with liquid, sour cream, cornmeal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. Makes 6 to 8 servings.

BASIC CHEDDAR BEEF SAUCE:

1 tbsp. butter
1 lb. lean ground beef
1 tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/4 c. tomato sauce
1 c. (4 oz.) sharp cheddar cheese

Melt butter in medium skillet. Add beef and saute until lightly browned. Add onion, salt, garlic powder, Worcestershire sauce and tomato sauce. Simmer gently, covered, 45 minutes, stirring occasionally. Add cheddar cheese; stir until melted. Use immediately or cool and freeze. Makes 2 cups. Use for chili, lasagna, spaghetti, or tamale pie.