Tamale Casserole

3/4 cup yellow cornmeal
1 1/2 cups milk
1 medium onion, chopped
1 can enchilada or red chili sauce
1 egg, beaten
2 tablespoons oil
1 pound ground beef
1/2 teaspoon oregano
1 (1 pound) can tomatoes
1 can pitted ripe olives
1 can whole kernel corn
1 cup shredded Cheddar cheese

Mix cornmeal, milk, and egg in 2 1/2-quart casserole. Brown meat in oil in large skillet. Pour off excess fat. Add onion, enchilada sauce, oregano, tomatoes, olives and corn. Simmer for about five minutes.

Stir mixture into cornmeal mixture in casserole. Bake at 350 degrees F for 1 hour. Sprinkle cheese on top and bake just until cheese melts.