1 1/2 lb. ground round
2 tbsp. oil
1 1/2 tbsp. salt
1/2 tsp. oregano
1/2 tsp. seasoned pepper
1 med. onion, chopped
12 oz. can corn with red and green peppers
1 lb. can peeled tomatoes, diced

Preheat oven to 350 degrees. In large oven-proof skillet brown meat in oil. Pour off drippings. Add remaining filling ingredients, stirring to blend. Cover. Bring to boil and simmer for 10 minutes.

TOPPING:

2 c. water
2 tsp. salt
1/2 tsp. chili powder
2 tbsp. butter
1 c. yellow corn meal
2 1/4 oz. can sliced ripe olives, drained
1 1/2 c. grated cheddar cheese

Prepare topping in sauce pan by combining water, salt, chili powder, butter and cornmeal. Cook until thickened, stirring frequently. Stir in ripe olives. With spoon and rubber spatula, gently spoon topping onto casserole spreading to form thin crust. Bake 20 to 25 minutes. Sprinkle cheese on top; bake 10 minutes longer. Makes 6 servings.