1 lb. ground chuck
1 c. onions, chopped
1 c. green pepper, chopped
2 (8 oz.) cans tomato sauce
1 (12 oz.) can corn, drained
1/2 c. pitted ripe olives, chopped
1 clove garlic, minced
1 tbsp. sugar
1 tsp. salt
3 tsp. chili powder
6 oz. sharp cheese, shredded
3/4 c. cornmeal
1/2 tsp. salt
2 c. cold water
1 tbsp. butter

Cook meat, onion, and green pepper in large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Turn into greased 9 inch baking dish. Stir cornmeal and 1/2 teaspoon salt into cold water. Cook, stirring constantly until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in moderate oven about 40 minutes at 375 degrees. Yields 6 servings.