1 c. chopped onion
1 c. chopped green pepper
3/4 lb. ground beef
2 c. seasoned tomato sauce (two 8 oz. cans)
1 1/2 c. whole kernel corn, drained (one 12 oz. can)
1 c. chopped ripe olives
1 clove garlic, minced
1 tbsp. sugar
1 tsp. salt
3 tsp. chili powder
1 1/2 c. shredded sharp cheese

CORNMEAL TOPPER:

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

Cook onions and peppers together until tender. Add meat; lightly brown. Add next 8 ingredients. Simmer 20 minutes. Add cheese and stir until melted. Pour into 10 x 6 x 1 1/2 inch baking dish.

TOPPER: Stir cornmeal and salt into cold water. Cook and stir until thick. Add butter and mix well. Spoon over hot meat in 3 lengthwise strips. Bake casserole at 375 degrees for 40 minutes. Makes 6 servings.