1 lb. lean ground beef
1 onion, chopped
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 (12 oz.) can corn, drained
1 (2.2 oz.) can sliced olives, drained
1 tbsp. chili powder
1 tsp. ground cumin
1/2 c. yellow cornmeal
1/2 c. flour
1 1/2 tsp. baking powder
1/2 c. milk
1 egg
2 tbsp. vegetable oil
2 tsp. sugar
1/2 c. grated Monterey Jack

In an ovenproof casserole, cook beef with onion until beef is browned, about 5 minutes. Drain off fat. Stir in tomatoes with their liquid, tomato sauce, corn, olives, chili powder and cumin. Heat to boiling, reduce heat to low, and simmer 10 minutes. Preheat oven to 400 degrees.

In another bowl, combine cornmeal, flour, baking powder, milk, egg, oil and sugar; mix well. Pour batter over beef mixture in skillet and carefully spread evenly. Bake 18 to 20 minutes or until corn bread is done. Sprinkle cheese over top.