1 lb. ground beef
1 tbsp. olive or salad oil
1 green pepper, chopped
1 c. chopped celery
1 onion, chopped
1 (16 oz.) can whole tomatoes
1/4 c. yellow cornmeal
2 (10 oz.) pkgs. frozen whole kernel corn
2 eggs, slightly beaten
1 1/2 tsp. salt
1/4 tsp. pepper
3 tsp. chili powder
4 oz. Monterey Jack cheese, shredded
Sliced black olives
Avocado for garnish

Makes 4 servings. Saute ground beef in oil. Add pepper, celery and onion. Cook until onion is soft. Stir in tomatoes; add cornmeal and whole kernel corn; stir to blend well. Stir in eggs. Add salt, pepper and chili powder.

Turn into greased 2 quart deep casserole with lid. Bake at 375 degrees for 45 minutes until casserole is set. Sprinkle cheese, cover and bake until cheese melts.