Mel's Tex-Mex Tamale Pie

This "made for the man" dish is easy and tasty and because it's just one-pot cooking, with little cleanup. It's also ideal for camping trips or fishing at the cottage. With the ground round, tofu or sour cream, and cheese, it's super high in protein, while the cooked tomatoes provide lycopene and vitamin C, both essential for prostate health.

1 Tbsp (15 ml) olive oil
1 medium onion, chopped
1 12-oz (350-g) pkg veggie ground round, crumbled
1 16-oz (540-ml) can whole kernel corn, with liquid
1 16-oz (540-ml) can chopped tomatoes
1 cup (250 ml) sour cream (or 9 oz (250 g) soft tofu blended with
1/4 tsp (1 ml) garlic salt and 1 tsp (5 ml) lemon juice)
1 cup (250 ml) cornmeal
1/2 cup (125 ml) olives, sliced
1 Tbsp (15 ml) chili powder
1 tsp (5 ml) sea salt
1/2 tsp (2 ml) ground cumin
1 cup (250 ml) Monterey jack cheese (organic or soy version)

In a heavy, 10-inch (25-cm) ovenproof pan, heat oil and saute onions and veggie ground round 5 minutes. Stir in corn, tomatoes, sour cream or tofu, cornmeal, olives, chili powder, sea salt, and cumin, mixing well. Cover, reduce heat to low, and simmer 20 minutes. The mixture will have a thick, pie-like consistency. Sprinkle with cheese and broil in the oven until golden, just 3 minutes. Serve with salsa and leafy green salad. Serves 8.

Source: alive #260, June 2004