* Note: In place of the cream-style corn, you can use whole-kernel corn that has been chopped in a blender. Sullivan serves this dish with LaVictoria Green Sauce, "a piquant, taco-type sauce not too hot but has a very nice flavor." However, she added, it can be difficult to find here. Her sons on the East and West coasts keep her supplied. Heat oil in skillet; cook onion until soft. Add beef; cook until lightly browned. Drain fat. Stir in canned tomatoes with their juice, corn, milk, cornmeal, salt and chili powder; mix well. Add olives; sprinkle cheese over top. Cover and cook over low heat about 20 to 25 minutes. Serve with salsa. Yield: 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Pat Sullivan, Kirkwood Formatted for MasterCook by Susan Wolfe - email@example.com
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