2 lbs. ground beef
1/2 c. chopped onions
1 (17 oz.) can creamed corn
1 env. taco season mix
2 (8 oz.) cans tomato sauce
Cornmeal crepes
4 oz. Cheddar cheese, shredded
1/3 c. sliced ripe olives

Brown beef and onion in large frying pan. Pour off drippings. Stir in the corn. Combine tomato sauce and taco seasoning mix, stirring to blend. Add 1 1/3 cups of the tomato sauce mixture to meat and corn, mixing well. Spoon 2 tablespoons of the mixture into each cornmeal crepe and roll to enclose the filling.

Spread remaining meat mixture in a 9 x 13 inch baking pan. Place crepes seam-side down on top of the meat. Spoon remaining sauce over the crepes. Bake in a 375 degree oven for 20 minutes. Sprinkle top with cheese then olives. Makes 10 servings.