Ingredients:
10-inch pie pastry 2 pounds extra leaf ground beef 1 large onion, chopped 2 garlic cloves, minced 1 (14 ounces) can of diced tomatoes with juice 2 (14 ounces each) cans of whole kernel corn, drained 1 (14 ounces) can of pitted black olives, drained Liberal sprinkling of Worcestershire sauce Heaping teaspoon Cajun dry spice mix Liberal sprinkling of hot sauce 1 cup or more chopped sharp cheddar cheese

Instructions:
Line a 10-inch pie pan with the pastry and bake according to directions. Set aside. Be sure your ground beef is extra lean and fry it so all the meat is browned. Add the chopped onion, minced garlic and diced tomatoes and stir in well. Drain the corn and stir it in well. Add the drained pitted black olives at this time. Sprinkle on the Worcestershire sauce, Cajun spice mix and the hot sauce and stir in well. Turn the heat down to medium, cover the skillet and let it simmer for 15 minutes. Remove the cover and let the liquid reduce so you don’t have a runny beef mixture. Turn this out into the pie shell. Spread the chopped sharp cheddar cheese over the top and return it to the oven so the cheese will melt. When the cheese is melted, simply slice and serve. You’ll find this makes a good, hearty meal. Readers with questions or comments for Dave Kessler may write to him in care of this publication.