2 tablespoons vegetable oil
1 clove garlic, chopped
1 ½ cups chopped green bell pepper
1 cup chopped onion
1-pound ground beef
1 (15-ounce) can black olives, drained
1 (15-ounce) can tomato sauce
1 (16-ounce) can tomatoes
1 (12-ounce) can whole-kernel corn, drained
2 tablespoons chili powder, or more to taste
1 tablespoon sugar
1 ½ cups grated sharp Cheddar cheese
¾ cup yellow cornmeal
½ teaspoon salt
2 cups cold water
Sour cream (optional)
Heat the vegetable oil in a large skillet. Sauté the garlic, bell pepper, and onion until tender. Add the ground beef and cook until browned. Stir in the olives. Add the tomato sauce, tomatoes, corn, chili powder, and sugar; stir well. Simmer for 20 minutes. Remove from the heat; cool. Stir in the cheese. Pour the mixture into a 13-by-9-inch baking dish.
Preheat the oven to 375 degrees.
Combine the cornmeal, salt, and water in a small saucepan. Cook until thickened, stirring continuously. Spread over top of mixture in the baking dish, sealing edges. Bake for 40 minutes.
Serve with dollops of sour cream on top, if desired. We skipped the sour cream but piled Frito Chips on top!