Recipe - Mexicali Spoon Bread Casserole

MEAT MIXTURE
1 One half pound Lean Ground Beef
1 cup Onion; Chopped, 1 Lg
One fourth cup Green Bell Pepper; Chopped
1 Clove Garlic; Minced
15 ounce Tomato Sauce; 1 Cn
12 ounce Whole Kernel Corn; 1 Cn
1 One half teaspoon Salt
Chili Powder; To Taste
1/8 teaspoon Pepper
One half cup Ripe Olives; Sliced

CORNMEAL TOPPING
1 One half cup Milk
One half cup Yellow Cornmeal
One half teaspoon Salt
Three fourths cup Cheddar Cheese; Shredded
2 Eggs; Lg, Beaten

Heat the oven to 375 degrees 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 One half teaspoon 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 One half 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 meat mixture into
an ungreased 2 One half to 3quart 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.