Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.
Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.
Calories per serving: 436