1 lb. ground beef
1 c. onion, chopped
1 green pepper, chopped
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomatoes, chopped
1 (17 oz.) can whole kernel corn, drained
1/2 c. ripe olives, pitted and sliced
1 clove garlic, minced
1 tbsp. sugar
1/2 tsp. salt
2 tsp. chili powder
Dash of black pepper
1 c. Cheddar cheese, grated

CRUST:

3/4 c. yellow cornmeal
1/2 tsp. salt
2 c. cold water
1/2 tsp. chili powder
1 tbsp. butter

To make Filling: Brown ground beef, onions, and green peppers; drain. Add the remaining ingredients, except for the Cheddar cheese. Bring to boil; simmer, uncovered, for about 20 minutes or until thickened. Add the cheese and stir until melted. Set aside.

To make Crust: Combine cornmeal, salt, water, and chili powder in saucepan. Cook on medium high heat, stirring constantly, until thick. Add butter; mix well. Spread half of crust mixture over bottom of a 12 x 8 x 2 inch baking dish. Add filling. Spoon on remaining crust. Bake at 375 degrees for 45 minutes. Top with 1/2 cup of grated cheese.