FILLING:

1 1/2 lbs. ground chuck, browned & drained

1 c. chopped onion
2 tsp. minced garlic
2 tsp. ground cumin
1 tbsp. chili powder
2 tsp. oregano
1/4 c. tomato paste
2 (15 oz.) cans Hunts tomato sauce with tomato bits
1/4 c. raisins
3/4 c. chopped pimento stuffed green olives
2 1/2 c. frozen corn

TOPPING:

2 lbs. sweet potatoes
2 lbs. baking potatoes
1 stick 40-60 spread
3 oz. cream cheese

Peel potatoes and cut into pieces. Boil in water until tender. Drain. Mash potatoes and butter, cream cheese, salt and pepper to taste. Put filling in 3 quart baking dish. Spoon potato topping over filling. Bake at 400 degrees for 35 to 40 minutes until lightly browned.