FILLING:

1 lb. ground beef
1 c. onion, chopped
1 green pepper, chopped
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomatoes, cut up
1 (17 oz.) can whole kernel corn, drained
1/2 c. pitted ripe olives, sliced
1 clove garlic, minced
1 tbsp. sugar
1/2 tsp. salt
2 tsp. chili powder
Dash of black pepper
1 c. Cheddar cheese, grated

CRUST:

3/4 c. yellow cornmeal
1/2 tsp. salt & chili powder
2 c. cold water
1 tbsp. butter

To make filling brown beef, onions and green pepper; drain. Add the remaining ingredients except for cheese. Bring to boil; simmer, uncovered, for 20 minutes or until thickened. Add the cheese; stir until melted. Set aside. To make crust, combine cornmeal, salt, water and chili powder in saucepan. Cook on medium high, stirring constantly, until thick. Add butter; mix well. Spread half of crust mixture over bottom of a 12 x 8 x 2 inch baking dish. Add filling; spoon on the remaining crust. Bake at 375 degrees for 45 minutes. Top with 1/2 cup of grated cheese, if desired. 6 servings.