A delightful casserole combining seasoned beef, a creamy cornmeal layer, and a cheesy topping for a comforting meal.
Sauté the onion, ground beef, and garlic in a skillet until the beef is browned.
Ensure the skillet is hot before adding the ingredients to achieve a good sear on the beef.
Add the oregano, cumin, chili powder, tomatoes, and corn to the skillet and cook until heated through.
Stir frequently to evenly distribute the spices and prevent sticking.
Stir in the cilantro and remove the skillet from heat.
Add the cilantro at the end to preserve its fresh flavor.
Bring chicken broth to a boil in a saucepan, then whisk in the cornmeal until thickened.
Whisk continuously to avoid lumps in the cornmeal mixture.
Spread two-thirds of the cornmeal mixture in the casserole dish, add the beef filling, and top with cheeses.
Smooth the cornmeal layer with a spatula for an even base.
Spread the remaining cornmeal mixture on top, then add the diced tomato, sour cream, and black olives.
Arrange the toppings decoratively for a visually appealing presentation.
Bake the casserole at 350°F for 30 minutes, cover with foil, and bake for an additional 30 minutes.
Place the casserole dish on a baking sheet to catch any drips.
Let the casserole rest for 20 minutes before serving.
Allowing the casserole to rest helps it set and makes serving easier.
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