|Corn meal||1 Cup (16 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Bacon slices||6 , diced|
|Green pepper||1 , diced|
|Onion||1 Large, minced|
|Salt||2 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chili powder||1 1⁄4 Tablespoon|
|Cayenne pepper||2 Dash|
|Garlic salt||1⁄2 Teaspoon|
|Beef||1 1⁄2 Pound|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Canned tomato paste||8 Ounce|
|Pitted ripe olives||1 Cup (16 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Mix corn meal and milk together.
Add salt and combine with rapidly boiling water, stirring vigorously, reduce flame to low.
Cook mush for 30 minutes.
Preheat oven to 325Â°.
Saute bacon pieces in large skillet over brisk flame.
Drain off all but 1 tablespoon fat; add green pepper, onion, salt, pepper, chili, cayenne, and garlic salt to fat in skillet.
Stir; add ground beef to skillet.
Saute until brown; add tomatoes and tomato paste.
Simmer, uncovered for 30 minutes, grease casserole 12 x 8 x 2 inches.
Press 1/3 of mush mixture against bottom and sides of dish.
Fill with meat mixture.
Top with remaining mush.
Bake for 1 1/2 hours in preheated oven.
Garnish with ripe olives and grated cheese.