12 ounces ground round burger
1 onion ; chopped
1 1/4 cups salsa
1/2 cup black olive ; sliced
1 cup frozen corn ; whole kernel, thawed
1/2 teaspoon cumin
4 cups cornbread ; crumbled
1 1/2 cups cheddar cheese ; grated
1/2 cup Light sour cream


Heat oven to 425 degrees.

Heat a 10-inch oven proof skillet over medium heat. Add the ground meat and onions. Cook about 5 minutes and then drain off the fat. Stir in the salsa, olives, corn kernels and cumin. Mix until thoroughly blended, then set aside in a separate bowl.

Wipe out the skillet to remove excess oil. Place the cornbread crumbs in the skillet and press to form a crust covering the bottom of the skillet and moving about an inch up the sides. Sprinkle on about one cup of the grated cheese. Fill the pie with the meat mixture, then sprinkle on the remaining 1/2 cup of cheese.

Bake about 10 minutes or until the cheese is melted. Cut into wedges, top with dollops of sour cream and lift out with a spatula!