1 lb. ground beef
1 c. chopped onion
1 c. chopped green pepper
2 (8 oz.) cans tomato sauce
1 (12 oz.) can (1 1/2 c.) whole kernel corn, drained
1/2 c. pitted ripe olives, chopped
1 clove garlic, minced
1 tbsp. sugar
1 tsp. salt
2-3 tsp. chili powder
Dash of pepper
6 oz. sharp process American cheese, shredded (1 1/2 c.)
3/4 c. yellow corn meal
1/2 tsp. salt
2 c. cold water
1 tbsp. butter

Cook meat, onion and green pepper in a large skillet until meat is tender and lightly browned. Stir in tomato sauce, corn, olives, garlic, sugar and the 1 teaspoon salt, chili powder and pepper. Simmer 20-25 minutes or until thick. Stir until melted. Turn into greased 9x9x2 inch baking dish.

Stir corn meal and 1/2 teaspoon salt into cold water. Cook, stirring constantly until thick. Add butter. Mix well. Spoon over hot meat mixture. Bake casserole in moderate 375 degree oven about 40 minutes. Makes 6 servings.