Brown:

1 lg. lean ground beef, drain grease

Add:

1 c. chopped onion
1/2 c. chopped bell pepper
1 clove minced garlic

Cook 5 minutes - until onions are translucent.

Add:

1 (16 oz.) can "Mexican" tomatoes
1 (8 oz.) can tomato sauce
1 (16 oz.) can cream style corn
1 (16 oz.) can pitted olives, drained
3/4 c. cornmeal
1 tsp. chili powder
Salt and pepper to taste

Cook for 5 minutes on low heat. Bake in casserole dish 25 minutes at 350 degrees. Top with grated Cheddar cheese and bake 5 minutes.