1 cup chopped onion
1 cup chopped green pepper
2 8-oz cans tomato sauce
1 12 oz can (1 1/2 c) whole kernel corn, drained
1/2 c pitted ripe olives, chopped
1 garlic clove, minced
1 Tbl sugar
2-3 tsp chili powder
6 oz sharp process American Cheese, shredded (1 1/2 c)
3/4 c yellow cornmeal
1/2 tsp salt
2 c cold water
1 Tbl butter
Cook meat, onion, and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 tsp salt, chilipowder, and pepper. Simmer 20-25 min or til thick. Add cheese; stir til melted. Turn into greased 9x9x2" baking dish.
Make cornmeal topper: Stir cornmeal and 1/2 tsp salt into cold water. Cook and stir til thick. Add butter; mix well. Spoon over hot meat mixture.
Bake casserole in moderate oven (375°F) about 40 minutes.