3 tbsp. shortening
2 lbs. ground beef
2 c. chopped onion
2 c. (7 1/2 oz.) sliced, pitted ripe olives
1 c. chopped celery
2 c. (17 oz.) cream-style corn
2 (16 oz.) cans (4 c.) tomatoes
2 tbsp. chili powder
2 tsp. salt
1 tsp. garlic salt

Melt shortening in large frying pan. Brown meat; drain fat. Add remaining ingredients and simmer 15 minutes. Line 2 casseroles with corn meal crust. Divide mixture between 2 casseroles. Bake in moderate 375 degree oven for 40 minutes.

CORN MEAL CRUST:

Place 2 cups corn meal, 1 teaspoon chili powder, 2 teaspoons salt in 2-quart saucepan. Gradually add 3 1/3 cups (2 large cans) undiluted evaporated milk and 1 1/2 cups water. Cook over low heat, stirring constantly until mixture becomes very thick.

Place about 1/3 of mixture in the bottom of each of 2 buttered 2-quart rectangular casseroles. Add filling. Top each casserole with 6 tablespoons of remaining corn meal mixture.