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Ingredients:
1 1/2 Pound(s) Lean Ground Beef
1 Cup(s) Onion; Chopped, 1 Lg
1/4 Cup(s) Green Bell Pepper; Chopped
1 Clove Garlic; Minced
15 Ounce(s) Tomato Sauce; 1 Cn
12 Ounce(s) Whole Kernel Corn; 1 Cn
1 1/2 Teaspoon(s) Salt
1 Chili Powder; To Taste
1/8 Teaspoon(s) Pepper
1/2 Cup(s) Ripe Olives; Sliced
1 1/2 Cup(s) Milk
1/2 Cup(s) Yellow Cornmeal
3/4 Cup(s) Cheddar Cheese; Shredded
2 large Eggs; Beaten
Directions: 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.
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