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

Cook ground beef and onion in a 10 to 12 inch skillet until lightly browned. Add tomatoes, corn with liquid, sour cream, corn meal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. Makes 6-8 servings.