2 (15 oz.) cans pinto beans with onions
1/3 c. pitted ripe olives, chopped
1 tsp. garlic salt
1/3 c. green chilies, chopped
1 dash Tabasco sauce
1 c. yellow cornmeal
2 1/2 c. boiling water
2 tbsp. grated Parmesan cheese

Combine first 5 ingredients. Pour mixture into 2 quart oblong baking dish. Gradually pour cornmeal into boiling water, stirring constantly until thickened (3 minutes). Spread cornmeal over bean mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Serves 4 to 6.