1 1/2 lbs. ground beef
1 lg. onion, chopped (about 1 c.)
1/2 sm. green pepper, chopped
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce
1 can (12 oz.) vacuum-pack whole kernel corn
2 to 3 tsp. chili powder
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. sliced ripe olives
1 1/2 c. milk
1/2 c. yellow cornmeal
1/2 tsp. salt
3/4 c. shredded Cheddar cheese
2 eggs, beaten

Cook and stir ground beef, onion, green pepper and garlic in 10 inch skillet until beef is brown; drain. Stir in tomato sauce, corn (with liquid), chili powder, 1 1/2 teaspoons salt, the pepper and olives. Heat to boiling; reduce heat.

Mix milk, cornmeal and 1/2 teaspoon salt in saucepan. Heat just to boiling over medium heat, stirring constantly; remove from heat. Stir in cheese and eggs. Pour hot beef mixture into ungreased 3 quart casserole or 13x9x2 inch baking dish. Immediately pour cornmeal mixture over top. Cook uncovered in 375 degree oven until knife inserted in topping comes out clean, about 40 minutes. 6 to 8 servings.