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Crust
1 1/4 cups Albers Yellow Cornmeal
1/2 teaspoon Salt
1 1/2 cups Carnation Evaporated Milk
1 cup Water
Filling
1 lb ground Beef
1 Clove Garlic, finely chopped
1 cup chopped Onions
1/4 cup chopped Green Bell Peppers
1 cup cream-style Corn
1/2 cup sliced Black Olives, drained
1 cup Tomato Sauce
1 Tablespoon Chili Powder
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/3 cup shredded Cheddar Cheese
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For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened. Remove 1/2 cup, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool for 2 to 3 minutes if necessary. Bake in preheated 425-degree oven for 10 minutes. Remove from heat. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon into cornmeal crust. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.
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