FILLING:

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

In large skillet, brown beef, onion, and green pepper; drain. Add remaining ingredients except cheese and bring to boil. Simmer uncovered 20 minutes until thick. Add 1/2 cup grated cheese, stir until melted; set aside.

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