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This hearty south-of-the-border beefy Tamale Casserole made with an easy cornmeal crust is simply out of this world. Teamed with your favorite Tex-Mex go-alongs, its got just the right amount of spice and stick-to-your-ribs comfort!

Serves: 8

Cooking Time: 55 min

What You'll Need:

• 2 pounds ground chuck
• 1 large onion, chopped
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons chili powder
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3 cups milk
• 2 cups cornmeal
• 1 (14.5-ounce) can whole kernel corn, drained
• 1 (6-ounce can) pitted black olives, drained
• 1 cup shredded sharp Cheddar cheese

What To Do:

1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
    
2. In a large skillet over high heat, cook ground chuck and onion until browned. Stir in tomatoes, chili powder, 1/2 teaspoon salt, and pepper; simmer over medium-low heat 15 minutes.
    
3. Meanwhile, in a medium saucepan, mix milk with cornmeal and remaining 1/2 teaspoon salt and cook over medium heat 3 to 5 minutes, or until thickened. Line bottom and sides of prepared casserole dish with cooked cornmeal.
    
4. Stir corn and olives into meat mixture and spoon into casserole dish.
    
5. Bake 20 minutes; remove from oven and sprinkle with cheese. Return to oven and cook 10 more minutes or until cheese is melted and meat is heated through.

 Notes

• Recipe adapted from Beyond Delicious: The Ghost Whisperer's Cookbook, by Mary Ann Winkowski and David Powers.  If you like to enter to win an autographed copy, click here.
   
• To watch an in-depth interview with Mary Ann, click here.