1-1 1/2 lb. lean ground beef
1 tbsp. olive oil or vegetable shortening
1 c. chopped onion
1 clove garlic, minced
1/2 c. chopped green pepper (optional)
1 can (16 oz.) whole kernel corn
1 can (1 lb.) tomatoes
1 can (8 oz.) tomato sauce
1 tbsp. salt
1-1 1/2 tsp. chili powder
1/4 tsp. pepper
1/2 c. corn meal
1 c. pitted ripe olives

Brown beef in skillet. Add next 3 ingredients and cook 2-3 minutes, stir in tomatoes, corn seasonings and simmer 5 minutes. Mix cornmeal and 1 cup water. Stir into first mixture. Cover and cook slowly 10 minutes. Add olives and pour into shallow 3 quart baking dish.

Pour topping around edge of dish and bake in moderate oven (375 degrees) about 20 minutes. Heat 1 1/2 cups milk, 1 teaspoon salt and 2 tablespoons butter in heavy saucepan. Gradually stir in 1/2 cup yellow cornmeal and cook, stirring until thickened.

Remove from heat and stir in 1 cup grated sharp Cheddar cheese. Then stir in 2 slightly beaten eggs.