1 to 1 1/2 lb. lean ground beef
1/4 c. chopped onion
1 c. diced celery
1 clove minced garlic
1 can whole tomatoes (1 lb. 12 oz.)
3/4 c. cornmeal
1 (1 lb.) can whole kernel corn
1 can chopped ripe olives
1 tbsp. chili powder
1 tsp. Worcestershire sauce
salt to taste
1/3 c. grated Cheddar cheese

Preheat oven to 375°F. Crumble beef into heated skillet. Cook over moderate heat until meat loses its red color. Add onion, celery and garlic during the last 5 minutes of cooking time. Drain off grease. Drain tomatoes, reserving 3/4 cup of the tomato juice and mix it with cornmeal. Cut tomatoes in small pieces. Add cornmeal mixture. Cook over low heat, stirring constantly, for 5 minutes. Add corn and its liquid, olives and their liquid, chili powder, Worcestershire sauce, salt and meat mixture. Mix well. Spoon mixture into 2-quart casserole dish. Sprinkle top with cheese.

Bake, uncovered, at 375°F for 30 minutes.