1 lb. ground beef
1 c. chopped onion
1 green pepper, chopped
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomatoes, cut up
1 (17 oz.) can whole kernel corn, drained
1/2 c. sliced pitted ripe olives
1 clove garlic, minced
1 tbsp. sugar
1/2 tsp. salt
2 tsp. chili powder
Dash black pepper
1 c. grated cheddar cheese

CRUST:

3/4 c. yellow cornmeal
1/2 tsp. salt
2 c. cold water
1/2 tsp. chili powder
1 tbsp. butter

To make filling, brown ground beef, onions and green pepper; drain. Add the remaining ingredients except for cheese. Bring to boil; simmer, uncovered for 20 minutes or until thickened. Add cheese; stir until melted. Set aside.

To make crust, combine cornmeal, salt, water and chili powder in saucepan. Cook on medium, stirring constantly until thick. Add butter; mix well. Spread half of crust mixture over bottom of a 12"x8"x2" baking dish. Add filling; spoon on the remaining crust. Bake at 375 degrees for 45 minutes. Top with 1/2 cup of grated cheese, if desired. Makes 6 servings.

Diabetic Exchange: 1 serving equals 2 protein, 2 bread, 1 vegetable, 2 fat or 379 calories, 93 mg cholesterol.