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One dish holds all the flavors of the Southwest.

California Tamale Casserole

3/4 cup yellow cornmeal
1 1/2 cups milk
1 large egg, beaten
1 pound lean ground beef
1 package chili-seasoning mix
2 teaspoons seasoned salt
1 can tomatoes (16 ounces)
1 can whole kernel corn (17 ounces), drained
1 can pitted black olives (7 1/2 ounces), drained
1 cup cheddar cheese, shredded

1. Preheat oven to 350ºF.
2. Mix cornmeal, milk and egg in 2 1/2 quart casserole dish.
3. Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles.
4. Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well.
5. Stir beef mixture into cornmeal mixture.
6. Bake at 350ºF for 1 1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Serves 6 to 8.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.