OPTIONAL TOPPINGS: sour cream, guacamole, and pico de gallo
Instructions
Preheat oven to 350 degrees F and grease a 9x13 baking dish.
In a large skillet, cook ground beef and onion until the beef is no longer pink. Add the garlic and cook for 30 seconds. Drain.
Add the tomatoes, corn, enchilada sauce, green chiles, olives, chili powder, and cumin. Cook for about 5 minutes until liquid has reduced. Add salt and pepper to taste. Pour in the prepared baking dish.
For the cornmeal topping: Combine all the ingredients and stir well. Pour over beef mixture.
Bake for 35-45 minutes or until cornmeal mixture is firm. Top with a dollop of sour cream, guacamole, or pico de gallo. Store leftovers in an airtight container in the fridge.