Make first:

2 c. cornmeal or yellow grits
2 tsp. salt
1 tbsp. Wesson oil

Then:

3 lbs. lean ground meat
2 garlic cloves, crushed
2 chopped onions
1 lg. green pepper
4 (4 1/2 oz.) cans chopped ripe olives
1 (4 oz.) can pimientos, chopped
1 can sliced green chilies
2 (1 lb. 12 oz.) cans tomatoes
2 tsp. sugar
1 tbsp. vinegar
4 tbsp. chili powder
Salt and pepper to taste
Worcestershire sauce
2 tsp. ground cumin
8 to 12 oz. cheddar cheese, grated

Boil 6 cups water. Add cornmeal (or grits), salt and oil into briskly boiling water add stir constantly to keep smooth. Boil 2 to 3 minutes. Pour into large greased cookie sheet, patting smooth with wet hand or spatula. Place in refrigerator to cool. When cool slice into strips about 1/2 inch wide.

FILLING:

Brown ground meat, onion and garlic. Then add 5 tablespoon flour to thicken. Continue browning. Add rest of ingredients. Cook 30 minutes or longer.

Place some meat mixture in bottom of 13 x 9 inch pan and cover with strips of cornmeal mixture. Alternate layers until pan is full. Top with grated cheese. Brown in low oven (about 325 degrees until bubbly. Can be frozen before baking). Freezes well! Makes 13 x 9 pan and another pan about 1/2 that size.