1 Météorite cheese (125 g or 4 oz), without the rind
250 mL (1 cup) corn kernels
398 mL (14 oz) creamed corn
Salt and pepper
In a large frying pan, heat the oil on medium heat. Add the onion and the chili powder and cook for 2 minutes. Add the ground beef, season with salt and pepper and keep cooking for 4 to 5 minutes, or until the beef is no longer pink. Add the salsa and stir. Pour the mixture into a 13 x 9 inch casserole dish. Cover with corn kernels and creamed cream.
Preheat oven to 190 ºC (375 ºF).
Incorporate the cheese into the mashed potatoes and stir until the cheese is melted. Spread on top of the corn. Cook for 30 minutes. Serve immediately.