Tamale Casserole

1 medium Onion, chopped
1 lb lean Ground Beef
2 Tbsp Vegetable Oil
1 16-oz can Stewed Tomatoes
1 17-oz can Whole Kernel Corn, undrained
1 cup Sour Cream
1 cup Cornmeal
1 14-oz can small pitted Ripe Olives, drained
2 tsp Salt
1 Tbsp Chili Powder
1/2 tsp Cumin
1 8-oz jar Salsa, temperature of your choice
1 15-oz can Kidney Beans
1/2 Tbsp Chicken Bouillon Powder
2 cups Monterey Jack or Pepper Jack Cheese

Pre-heat the oven to 350 F and prepare a Dutch oven or large casserole
dish for baking. Lightly brown onion and beef in warmed vegetable oil in
a heavy skillet over medium to medium-high heat. Place the browned
mixture in a Dutch oven or large casserole dish. Add the stewed tomatoes,
corn, sour cream, cornmeal, ripe olives, salt, chili powder, cumin, salsa,
kidney beans, and chicken bouillon. Thoroughly combine all the ingredients
with the beef and onion mixture. Sprinkle the cheese over the top and cover.
Bake in the oven for 20 to 30 minutes, until cheese is bubbling. Serve warm
with plain tortillas, if desired.

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