1/4 cup veg oil
2 lbs ground beef
2 cups chopped onions
1 green bell pepper
1 serrano chile, minced
8oz tomato sauce
8oz can corn
1/4 cup chili powder
1 1/2 tsp salt
1 tbl ground cumin
1 tbl garlic powder
1 tbl dried mexican oregano
2 pkg corn bread/ muffin mix
1 small can sliced olives, drained
1/2 tsp cayenne pepper
Serves 8
Preheat the oven to 350 F. Heat the oil in a large frying pan and brown the meat over medium-high heat. Stir in the onions, pepper and chile and cook for 3 to 5 mins, until limp. Add the tomato sauce, corn , chili powder, salt, cumin, garlic and oregano. Simmer for about 10 mins, stirring occasionally.
Meanwhile, prepare the corn bread mix according to the package instructions, adding a little extra milk to thin it ti the consistency of pancake batter. Spread about half the batter in the bottom of a greased 9x12 inch baking pan. Gently spoon the meat mixture in evenly over the top. Spoon the meat mixture in evenly over the top. Spoon the remaining corn bread mix over the meat mixture. (Don't worry if it doesn't cover the meat completely.) Sprinkle olives and cayenne over the top.
Bake for 30 mins. Remove from the oven and allow to cool for atleast 15 mins before slicing.
I top it off with sour cream! I always get complements when I make this, its a real crowd pleaser! And its SOOO easy to make.
