1 to 1 1/2 lb. lean ground beef
1/4 c. chopped onion
1 c. diced celery
1 clove minced garlic
1 (1 lb. 12 oz.) can whole tomatoes
3/4 c. cornmeal
1 (1 lb.) can whole kernel corn
1 (4 oz.) can chopped ripe olives
1 tbsp. chili powder
1 tsp. Worcestershire sauce
Salt to taste
1/3 grated Cheddar cheese

Crumble beef into heated skillet. Cook over moderate heat until meat loses red color; add onion, celery and garlic during about the last five minutes cooking time. Drain off grease. Drain tomatoes, reserve 3/4 cup of the tomato juice, and mix it with cornmeal. Cut tomatoes in small pieces. Add cornmeal mixture, cook over low heat, stirring constantly, five minutes. Add corn and its liquid, olives, and their liquid, chili powder, Worcestershire sauce, salt and meat mixture. Mix well. Spoon mixture into 2-quart casserole, sprinkle top with cheese. Bake, uncovered, in oven preheated to 375 degrees for 30 minutes.