INGREDIENTS:

1 can (8 1/2 oz.) whole tomatoes
3/4 c. Pace picante sauce
1/4 c. butter, melted
1 (6 oz.) pkg. corn bread stuffing mix
1 med. onion, chopped
1 med. green pepper, chopped
2 tbsp. vegetable oil
2 c. chopped or shredded cooked chicken
1 can (8 3/4 oz.) whole kernel corn, drained
1/2 tsp. cumin
1 c. shredded Monterey Jack or Cheddar cheese

DIRECTIONS:

Drain and coarsely chop tomatoes, reserving juice. Combine tomato juice and 1/4 cup of the picante sauce in measuring cup; add enough hot water to make 1 cup. Combine hot liquid, butter and contents of stuffing mix packet in bowl, mixing well. Add stuffing crumbs, mixing just until moistened. Spoon evenly onto bottom of lightly greased 11 x 7 inch baking dish.
Cook onion and pepper in oil in 10 inch skillet until tender; remove from heat. Stir in tomatoes, chicken, corn remaining picante sauce and cumin. Spoon over corn bread mixture.

Bake at 375 degrees for 15 minutes; cover with cheese. Continue baking for 5 minutes. Top individual servings with sour cream and olives. If desired and serve with additional picante sauce.

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