1 1/2 lbs. ground lean beef
1/4 c. olive oil or vegetable oil
1 c. chopped onion
1 clove garlic, minced
1/2 c. chopped green pepper
1 lb. can tomatoes
1 (8 oz.) can tomatoes
16 oz. can whole kernel corn
1 tsp. salt
1 1/2 tsp. chili powder
1/4 tsp. pepper
1/2 c. yellow cornmeal
1 c. water
1 c. pitted whole ripe olives

Brown beef in oil in skillet. Add next three ingredients and cook 2 to 3 minutes. Stir in tomatoes, corn, and seasonings. Simmer about 5 minutes. Mix cornmeal with water and stir into hot mixture. Cover, and cook slowly about 10 minutes. Add olives and pour in greased shallow 2 1/2 quart baking dish. Pour topping around edge of dish and bake in preheated 375 degree oven for about 20 minutes. Serves 6.

TOPPING:

Heat in heavy saucepan: 1 tsp. salt 2 tbsp. butter

Gradually stir in 1/2 cup yellow cornmeal and cook, stirring, until thickened. Remove from heat and stir in 1 cup grated sharp cheddar cheese. Then stir in 2 eggs, slightly beaten.