| 1 lb ground meat | | 1 med onion (1 cup) | | 1 can (14 1.2 ounce) diced tomatoes with roasted garlic | | 1 can Mexicorn (the kind with the red and green peppers) | | 12 cup chopped pimiento-stuffed olives | | 1/2 cup raisins | | 2 tsp ground cumin | | 1/2 tsp cinnamon | | 1 pkt (6.5 ounce) corn bread mix | | 1/3 cup milk | | 2 tbl margarine, melted | | 1 x egg | | 1/4 cup canned diced green chilies | | 1/2 cup shredded Colby cheese |
| | Grease a 2 quart casserole . Cook beef and onion in a skillet over medium heat, stirring occasionally, until brown. Stir in tomatoes , corn , olives , raisins , cumin and cinnamon . Spoon into casserole. Prepare corn bread mix as directed, using the milk, margarine and egg . Stir chilies and half of the cheese into the batter. Spread over beef mixture. Bake in a 400 degree oven. Sprinkle with remaining cheese about 5 or6 minutes before done. |
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