In a large skillet over medium heat, heat the oil. Cook and stir the ground beef, onion,
green pepper and garlic until the onion is
tender and the meat is browned. Drain off the excess fat. Stir
in the tomato sauce, corn, 1 teaspoon salt, the chili
powder, pepper and olives. Heat to boiling then reduce the heat
and simmer, uncovered, while preparing the cornmeal topping.
the milk, cornmeal and 1/2 teaspoon 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 ground beef mixture into an ungreased 2 1/2 to 3-quart casserole.
Immediately pour the topping over the meat mixture.
Bake, uncovered, until a knife inserted in the topping comes out
clean, about 40 minutes. Serve hot.