- remaining meat mixture, olives and remaining corn chips.
- Bake, uncovered, 55-60 minutes or until cornbread is cooked through.
- Sprinkle with remaining cheese; bake 3-5 minutes longer or until
- cheese is melted. If desired, serve with lettuce and chopped
- tomatoes. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups (calculated without lettuce and tomatoes) equals 817 calories, 40 g fat (17 g saturated fat), 183 mg cholesterol, 1,982 mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.