1 lb. ground beef
1 c. chopped green pepper
1 (12 oz.) can (1 1/2 c.) whole kernel corn, drained
1/2 c. pitted ripe olives, drained
1 clove garlic, minced
1 tsp. salt
Dash of pepper
1 c. chopped onion
2 (8 oz.) cans tomato sauce
1 corn, drained
1 tbsp. sugar
2-3 tsp. chili powder

6 oz. sharp American cheese, shredded (1 1/2 c.)
3/4 c. yellow cornmeal
2 c. cold water
1/2 tsp. salt
1 tbsp. butter

Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted.

Turn into greased 9"x9"x2" 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, 375 degrees, about 40 minutes. Makes 6 servings.