1/2 c. cornmeal
1 1/2 tbsp. minced onion
Salt & pepper to taste
1 (16 oz.) can tomatoes
2 tbsp. chopped green olives
2 c. boiling salted water
1 lb. ground beef
1 tsp. - 1 tbsp. chili powder (according to taste)

Stir cornmeal into boiling salted water (1/4 teaspoon salt). Cook 20 minutes over low heat. While cornmeal is cooking, brown beef and onion; drain. Add remaining ingredients, simmer 20 minutes. Grease well 1 1/2 quart casserole. Line casserole bottom and sides with 3/4 of cooked cornmeal. Pour meat mixture into cornmeal shell, top with remaining cornmeal. Bake 30 to 40 minutes at 375 degrees.