From the kitchen of Barb, Albuquerque, New Mexico

1/4 cup olive oil
1 1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green pepper
1 (#2) can tomatoes (2 1/2 cups)
1 (12 ounce) can corn (1 1/2 cups)
1 tablespoon salt (I use less)
1 1/2 tablespoons chili powder
1/4 teaspoon black pepper
1/2 cup cornmeal
1 cup water
1 cup pitted black olives
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup corn meal
1 cup grated Cheddar cheese
2 eggs, beaten

In oil in skillet, brown beef, add onions, garlic, green peppers. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tablespoon salt, chili powder and pepper. Simmer 5 minutes. Stir in 1/2 cup cornmeal mixed with water; cover and simmer for 10 minutes. Add olives. Turn into a 3-quart casserole.

Meanwhile, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat, stir in cheese and eggs, Pour over meat mixture in casserole.

Heat oven to 375 degrees F and bake about 30 to 40 minutes until bubbly hot.

Yield: 6 to 8 servings

May be refrigerated and baked later.

To freeze - thaw in refrigerator and bake 20-30 minutes longer than recipe directs.

ENJOY!