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

CORNMEAL TOPPER:

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

Brown ground chuck, onion and green pepper. Drain fat. Add next 8 ingredients. Simmer 20-25 minutes until thick. Add cheese; stir until melted. Pour in greased 10 x 6 x 1 1/2 inch baking dish.

CORNMEAL TOPPER: Stir cornmeal and 1/2 teaspoon salt into cold water. Cook and stir until thick. Add butter; mix well. Spoon over meat mixture, make 3 lengthwise strips. Bake casserole at 375 degrees for 40 minutes or until lightly browned. Makes approximately 6 servings.