Mexicali Spoon Bread Casserole

MEAT MIXTURE

1 1/2 lb Lean Ground

1 c Onion; Chopped, 1 Lg

1/4 c Green Bell Pepper; Chopped

1 ea Clove Garlic; Minced

15 oz Tomato Sauce; 1 Cn

12 oz Whole Kernel Corn; 1 Cn

1 1/2 t Salt

1 x Chili Powder; To Taste

1/8 t Pepper

1/2 c Ripe Olives; Sliced

--CORNMEAL TOPPING

-- 1 1/2 c Milk

1/2 c Yellow Cornmeal

1/2 t Salt

3/4 c Cheddar Cheese; Shredded

2 ea 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 1/2 ts 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 1/2 ts 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 1/2 to 3-quart 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.