|Ground beef||2 Pound|
|Onion||1 Large, chopped|
|Canned whole tomatoes||28 Ounce, drained|
|Frozen whole kernel corn||16 Ounce (1 Package)|
|Canned chopped ripe olives||8 1⁄2 Ounce, drained (2 Cans, 4 1/4 Ounce Each)|
|Canned chopped green chilies||8 Ounce (2 Cans, 4 Ounce Each)|
|Chili powder||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Cornmeal||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs) (Have Ready At Serving Time For Each Pie:)|
Cook and stir ground beef and onion in 4-quart Dutch oven until beef is light brown; drain.
Stir in tomatoes, corn, olives, chilies, chili powder, garlic powder and salt; break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered until thickened, about 10 minutes.
Divide beef mixture between 2 ungreased 9 x 9 X 2-inch baking pans.
Mix cornmeal, milk, sugar and eggs; spread over beef mixture in pans.
Wrap, label and freeze no longer than 4 months.