3 tbsp. pure vegetable oil
1 1/2 c. chopped onion
1 clove garlic, mashed
1 green pepper, diced
1 lb. ground lean beef
1 (12 oz.) can whole kernel corn, drained
1/3 c. sliced ripe olives
1 tbsp. chili powder
1 tsp. salt
1 1/2 c. yellow cornmeal
1 1/2 c. cold water
2 1/2 c. boiling water
1/2 tsp. seasoned pepper
2 (8 oz. each) cans tomato sauce
Dash liquid hot pepper
1 (8 oz.) pkg. shredded Cheddar cheese
1 tsp. salt
1 tbsp. butter

Heat oil in large skillet or saucepan over medium heat; add onion, garlic and green pepper. Saute until soft; remove and reserve. Add beef to oil in skillet; cook until lightly browned, breaking up with fork as it cooks. Add corn, olives, chili powder, 1 teaspoon salt, pepper, tomato sauce, hot-pepper sauce and saute vegetables. Cook over medium heat, stirring occasionally, 20 minutes. Add 1 cup cheese; cook 5 minutes.

While mixture cooks, stir cornmeal into cold water; pour into boiling water; add 1 teaspoon salt and butter. Cook until thickened; cover; lower heat; cook 10 minutes longer. Set oven at moderate (375 degrees). Spoon meat mixture into shallow 1 1/2 quart casserole. Spoon cornmeal mixture in border around edge; sprinkle with remaining cheese. Bake 30 minutes or until bubbly.