~ adapted from Mexican by Better Homes and Gardens ~
Heat oven to 375 degrees F. Brown beef,
… and 1 chopped clove. Drain off any accumulation of fat.
Stir in 14.5 ounces diced tomatoes, liquid included.
Chop green olives for 1/4 cup, stir into meat mixture. Season with 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon. Allow liquid to cook down just a little, then transfer to a buttered oblong baking dish.
To make the topping, bring to a boil 4 cups water; gradually whisk in 1 1/2 cups yellow cornmeal. Considerably thicken, then stir in 2 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Spoon cornmeal over the meat mixture in baking dish.
Cover with 2 cups grated Monterey Jack. Salt and pepper the top, bake for 25 to 30 minutes.
Drench with Texas Pete’s hot sauce or your favorite– it’s got to have hot sauce for it to be worth it. This is great for a weekend brunch.
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