Thanks to Jean Imboden for sharing her recipe! Photo: Creative Commons liscence
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available now!
1 1/2 pounds hamburger 3 cloves minced garlic 1 large chopped onion 1 can cream corn 1 can cream of mushroom soup salt and pepper 1 can halved olives 1/2 can hot Mexican tomato sauce (El Pato)
Cornmeal Topping (Make Last)
3 cups boiling water 1 cup cornmeal 1 1/2 teaspoons salt
Saute hamburger in cast iron skillet until done and drain fat. Add garlic and onions and saute until tender . Add remaining ingredients and mix well.
Cornmeal Topping: Add cornmeal and salt to boiling water and stir until done.