1 lb. ground chuck

1 c chopped onion (I use 3/4 cup regular onions and 1/4 cup green onions)

16 oz. tomato sauce

1 1/2 cups frozen corn, thawed

1/2 cup chopped black olives

1 large clove of garlic, minced

1 T sugar

1/2 - 1 tsp. salt

3 tsp chili powder (I use 2 tsp regular and 1 tsp hot Mexican)

1/2 tsp cumin

freshly ground pepper

2 cups shredded Cheddar

3/4 cup cornmeal

1/2 tsp. salt

2 cups cold water

1 T butter

sour cream

Fry ground chuck and onions until beef is cooked through and onions are translucent.

Drain well and stir in tomato paste, corn, olives and spices.

Simmer 20-25 minutes until mixture has thickened and add cheese.

Stir until the cheese has melted and then turn into a large casserole dish (or a 9 X 9 X 2 baking dish) sprayed with Pam.

Make cornmeal topping by stirring cornmeal and salt into cold water and then stirring over medium heat until thick.

Add butter and mix well. Spoon over hot meat mixture and bake at 375 about 40 minutes.