1 1/2 pounds hamburger 2 cloves minced garlic ¾ cup chopped onion 14.75 ounce can cream corn 10.5 ounce can cream of mushroom soup 6 ounce can black olives ½ can El Pato Mexican Hot Style Tomato Sauce 7.75 oz ½ teaspoon ground black pepper
Cornmeal Topping (Make Last)
3 cups boiling water 1 cup cornmeal 1 teaspoons salt
Sauté hamburger in cast iron skillet until done and drain fat, if any.
Add garlic and onions and sauté until tender. Add remaining ingredients and mix well.
Bring water to boiling and add cornmeal and salt, stirring constantly. Once mixed, immediately spread over top of other ingredients.