2 med. chopped onions
2-3 cloves minced garlic
1 med. chopped green pepper
5 tsp. olive oil
1 1/2 lb. lean ground beef
1 (#2 1/2) can crushed tomatoes
1 tsp. salt
3 tsp. California or Pasilla chili powder
1 1/2 c. chopped green stuffed olives or black olives
1 c. yellow cornmeal
1 1/2 tsp. salt
3 c. water

Saute onions, green pepper and garlic in olive oil until limp, remove from skillet. Brown the beef and add the tomatoes, salt and chili powder. Can also season with sweet basil, oregano, Tabasco sauce or Worcestershire. Return onion mixture to meat and simmer for 1 hour. Add the olives and continue to simmer for another 1/2 hour.

MUSH: In a LARGE HEAVY saucepan, add cornmeal and salt slowly to the water, whisk to remove any lumps. Heat slowly to a boil, reduce heat to very low, cover and simmer 15 minutes, stirring frequently to minimize sticking.

Place meat mixture in a 2-quart casserole and top with cornmeal mush, spreading to cover meat. Top with cheese and bake at 325 degrees for 1 1/2 hours.

NOTE: If a double cornmeal mush crust is desired; the mush recipe can be doubled and a bottom thin layer placed in casserole before adding meat.