Brown meat and onion in large skillet, stirring until meat crumbles; drain well. Stir in corn, beans, stewed tomatoes, olives and pepper; cook over medium heat until the ingredients are thoroughly heated. Pour into an 11 X 7 X 1 1/2 inch baking dish. Set aside. Mix cornbread according to package directions; pour over meat mixture. Bake at 400F for 25 minutes, or until golden brown. Adapted from: Progressive Farmer, September, 1994; original recipe submitted by Hallie Kimbrough, Lumberton, Texas.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 4|
|Calories from Fat: 632 (59%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 24.1g||121 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 170.9mg||53 %|
|Sodium 1831.5mg||63 %|
|Potassium 1103.2mg||29 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 59.8g|
|Protein 44.3g||63 %|
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Calories per serving: 1069
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