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

1. In large frying pan, saute the ground beef in the oil. Add the pepper, celery, and onion. Cook until beef loses its pinkness and onion is limp.

2. Turn into large mixing bowl. Stir in the tomatoes with liquid, breaking them up into pieces. Add cornmeal and whole kernel corn (can still be frozen). Stir to blend well. Stir in the eggs.

3. Add salt, pepper, and chili powder.

4. Turn into greased 2 quart deep casserole with a lid. Cover. Bake at 375 degrees for 45 minutes or until casserole is set.

5. Sprinkle with cheese. Cover and bake until cheese melts. Garnish with sliced olives and avocado.