1/4 c. olive oil
1 1/2 lb. ground chuck
1 c. onion, chopped
1 clove garlic, minced
1/2 c. green peppers, chopped
2 1/2 c. canned tomatoes
12 oz. can whole kernel corn
1 tbsp. chili powder
1/4 tsp. black pepper
1/2 c. corn meal
1 1/2 c. milk
1 tsp. salt
2 tbsp. butter
1/2 c. corn meal
1 c. cheddar cheese, grated
2 eggs. lightly beaten
1 c. water
1 c. pitted ripe olives

Brown chuck in skillet with oil. Add onions, garlic, green peppers. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tablespoon salt, chili powder, and black pepper. Simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water. Cover and simmer 10 minutes. Add olives. Turn into 3 quart casserole dish. Later, heat milk with 1 teaspoon salt and 2 tablespoon. butter. Slowly stir in 1/2 cup corn meal. Cook, stirring until thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture in casserole dish.

Bake in preheated 375°F oven about 30 to 40 minutes. Freezes well before cooking. Thaw in refrigerator. Cook at 375°F for 1 hour and 10 minutes.