chopped green pepper
cans tomato sauce
can whole kernel corn
drained (or 1 ½ cups frozen corn)
pitted ripe olives
2 - 3
sharp Cheddar cheese, shredded
Cook meat, onion, and green pepper in a large skillet til meat is lightly browned and veggies are tender.
Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder, and pepper.
Simmer 20 – 25 minutes, or until thick. If in a hurry toss a tablespoon of cornmeal into the mixture.
Stir some of the cheese into the mixture and turn into a greased 9x9x2 baking dish.
For the Cornmeal topping
In a medium sauce pan, stir cornmeal and ½ tsp. salt into cold water. Cook and stir til thick.
Add butter, mix well and spoon over hot meat mixture.
Top with remaining cheese.
Bake casserole in a moderate oven (375º) for about 40 minutes. Makes 6 servings.