1 1/2 lb. lean ground beef
1 lg. onion, chopped
1 sm. green pepper, chopped
15 oz. can pear shaped tomatoes
12 oz. can whole kernel corn
1/2 c. yellow corn meal
1 c. water
1 clove garlic, minced
1/4 c. shortening or oil
2 tsp. salt
4 - 6 tsp. chili powder
1/4 tsp. pepper
1 c. pitted black olives

Saute the meat, onion, green pepper and garlic together in heated shortening (or oil) until onions are golden, about 10 minutes. Stir in tomatoes, corn, chili powder and pepper. Cover and simmer 5 minutes. Stir in corn meal already mixed with water. Simmer 10 more minutes. Add olives and turn into a 9 x 13 inch baking dish. Spread corn meal topping over meat and bake uncovered in a 375 degree oven 40 minutes. Makes 8 servings.

CORN MEAL TOPPING:

1 1/2 c. milk
1/2 tsp. salt
2 tbsp. butter
1/2 c. corn meal
1 c. shredded cheddar cheese
2 beaten eggs

Scald milk; add salt and butter. Gradually add corn meal. Cook, stirring until thickened. Remove from heat and add shredded cheddar cheese and 2 beaten eggs.