1 med. onion, chopped
1 sm. green pepper, chopped
1 tbsp. fat
3/4 lb. ground meat
1/2 c. chopped, pitted, ripe olives
1 tbsp. sugar
Dash of pepper
1/2 tsp. salt
1 tbsp. butter
2 cans (8 oz.) tomato sauce
1 (12 oz.) can whole kernel corn, drained
1 clove garlic, minced
2 to 3 tsp. chili powder
1 tsp. salt
3/4 c. yellow corn meal
2 c. cold water
1 1/2 c. American cheese, shredded

Cook onion and green pepper in hot fat until just tender. Add meat and brown lightly; spoon off excess fat. Add tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Make corn meal topper; stir cornmeal, salt into the cold water. Cook and stir until thick. Add butter and mix well. Spoon over meat mixture, making narrow strips. Bake in 375 degree oven for 40 minutes or until top is browned. Makes 6 servings.