1 lb. lean ground beef or turkey 1 16-oz. can sweet kernel corn
1¼ oz. pkg. Schilling Taco Seasoning 2 egg whites
1 28-oz. can stewed tomatoes 1½ c. milk
1 16-oz. can pitted black olives 1½ c. corn meal
   (small or medium) ¾ lb. grated cheddar cheese

Lightly brown the beef or turkey; drain off grease.  Mix in the taco seasoning; coat all the meat well.  Pour in the juice of the stewed tomatoes.  Simmer 5 minutes.

Add the stewed tomatoes, pitted olives (drained), and kernel corn (drained).  Stir and mix well.  Simmer 5 minutes.

Pour the entire mixture into a 13½"×9½"×2" glass baking pan; spread it out evenly.

Beat the egg whites in a bowl.  Add the milk and corn meal.  Mix thoroughly.  While mixing, pour this mixture evenly over the top of the meat and vegetables.  Bake in a preheated 350° oven for 1¼ hour.  Remove, top evenly with grated cheese, and bake for 5-10 more minutes until cheese is melted.  This casserole provides 8 to 10 servings.  Make two at once and place one in the freezer!

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