|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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