1 lb. ground beef
1 lg. onion, chopped
1 lg. green pepper, diced
1 clove garlic, minced
1 can (15 oz.) tomato sauce
1 can whole kernel corn
1 can (4 oz.) green chilies
1/2 c. sliced ripe olives
1 c. fresh mushrooms
3 tbsp. chili powder
3/4 c. corn meal (yellow)
1 tbsp. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 tbsp. olive oil

Brown beef in a large frying pan; drain off fat, as necessary. Slice and saute garlic, green pepper, mushrooms and onion. Mix together with beef and reduce heat. Add tomato sauce, 1/4 cup tap water, corn, green chilies, olives and chili powder. Stir together and simmer for 10 minutes.

Meanwhile preheat oven to 375 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl and stir in milk and olive oil.

Transfer meat mixture to a greased, large shallow casserole. Spread the corn meal mixture evenly over the surface. Bake for 30 to 35 minutes or until topping is lightly browned and casserole is bubbly. Serves 4.