1 lb. ground beef
1 med. onion, finely chopped
1 sm. green pepper
1 tsp. chili powder
1 tsp. taco seasoning
1/2 tsp. salt & sugar
1/4 tsp. black pepper
1 sm. garlic clove, crushed
2 cans (8 oz. size) tomato sauce
Cornbread batter
1/2 c. grated Cheddar cheese
1/4 c. sliced pitted black olives

1. Preheat oven to 400 degrees and oil (lightly) casserole dish (1 1/2 to 2 quart).

2. In skillet, cook ground beef, onions and green peppers until meat loses its pink color. Pour off excess fat if necessary.

3. Add chili powder, taco seasoning, salt, sugar, pepper, garlic and tomato sauce to meat mixture. Heat to boiling, stirring. Reduce heat and simmer 10 minutes; uncovered.

. Pour mixture into dish.

5. Make up cornbread mixture. Pour over top of meat mixture.

6. Bake 25-30 minutes or until cornbread topping is done, beginning to brown.

7. Garnish top with grated cheese and sliced, pitted ripe olives.