|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Pitted ripe olives||1⁄2 Cup (8 tbs), sliced|
|Chili powder||3 Teaspoon|
|Shredded american cheese||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Cold water||2 Cup (32 tbs)|
In skillet cook ground beef, onion, green pepper, and garlic till meat is browned and vegetables are tender.
Drain off fat.
Stir in tomato sauce, corn, olives, sugar, chili powder, teaspoon salt, and pepper.
Boil gently for 20 to 25 minutes or till thickened, stirring occasionally.
Add shredded American cheese; stir till melted.
Turn mixture into a 2-quart casserole.In saucepan stir cornmeal and 1/2 teaspoon salt into cold water.
Bring to boiling.
Reduce heat; cook, stirring constantly, for 1/2 to 1 minute or till thickened.
Spoon over hot meat mixture.
Bake, uncovered, in 375Â° oven about 40 minutes.