1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, chopped fine
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1 (16 oz.) can whole tomatoes
1 can (12 oz.) whole kernel corn (drained)
1/2 c. golden raisins
1 c. sliced pimento stuffed olives
3 c. water
1 c. yellow corn meal
1 c. shredded Monterey Jack cheese
Green pepper slices

Saute ground beef, onion and garlic in large skillet over medium heat, until beef is no longer pink. Drain off fat, stir in chili powder, cumin, salt, tomatoes (break up with fork) with juice of corn and tomatoes. Simmer uncovered for about 15 minutes or until thickened. Stir in raisins and olives.

Pour in casserole dish. In large saucepan, bring water to boil and slowly pour corn meal in pan. Stir constantly, until thickened. Spread corn meal mixture over meat mixture in baking dish. Bake uncovered for 35 minutes more. Sprinkle cheese on top and bake 5-10 minutes more until cheese is melted and bubbly.