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Preparation
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Heat the oven to 375 °F.
Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned.
Drain off the excess fat.
Stir in the tomato sauce, undrained corn, 1 ½ ts salt, the chili powder, pepper and olives.
Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
Mix the milk, cornmeal and ½ ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils.
Remove from the heat and stir in the cheese and eggs.
Turn the hot meat mixture into an ungreased 2 ½ to 3-quart casserole.
Immediately pour the topping onto the meat mixture.
Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes.
Serve hot
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