1 lb. ground beef
1 c. onion, chopped
1 c. bell pepper, chopped
2- 8 oz. cans tomato sauce
1- 12 oz. can whole kernel corn, drained
1/2 c. pitted ripe olives, chopped
1 clove garlic, minced
1 tbsp. sugar
1 tsp. salt
2 to 3 tsp. chili powder
dash pepper
1 1/2 c. (6 oz.) sharp process American cheese, shredded

Cook meat, onions and bell pepper in large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, then salt, chili powder, and pepper. Simmer 20 to 25 minutes, or until thick. Add cheese. Stir until melted. Turn into greased 9-inch x 9-inch x 2-inch baking dish.

Corn Meal Topping:

3/4 c. yellow corn meal
1/2 tsp. salt
2 c. cold water
1 tbsp. butter

Stir corn meal and salt into cold water until thick. Add butter, mix in well. Spoon over hot meat.

Bake in casserole dish at 375°F for 40 minutes.

Makes six servings.