Recipe(tried): Olive Tamale Squares (using ground beef, 1940's)

I made this dish using canned petite chopped tomatoes, fiesta corn and a Mexican blend shredded cheese...Mmmm!

OLIVE TAMALE SQUARES

3/4 cup ripe olives
1/4 cup diced onion
1 cup diced celery
1 clove garlic, minced
3/4 lb ground lean beef
1 tablespoon cooking oil
3 cups canned tomatoes
3/4 cup cornmeal
1 3/4 cups cooked whole kernel corn
1 tablespoon salt
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 cup grated American cheese
Ripe olives for garnish

Cut olives into large pieces. Brown onion, celery, garlic and beef in oil.

Heat tomatoes, stir in cornmeal and cook for 5 to 10 minutes. Add corn, seasonings, olives and meat mixture, and blend well.

Pour into a greased 6x9-inch baking dish; top with grated cheese.

Bake at 350 degrees F for 1 hour.

Cut into squares and garnish each square with a whole ripe olive.

Serves 6.
Source: 100 Years of California Cooking, 1949