Tamale Spoon Bread Casserole

• 2 tablespoons olive oil
• 1 1/2 pounds ground chuck
• 1 cup chopped onion
• 1 minced clove garlic
• 1/2 cup chopped green pepper
• 2 cans (14.5 ounces each) tomatoes, slightly drained, about 2 1/2 cups broken up
• 1 can (12 ounces) whole kernel corn
• 2 teaspoons salt
• 1 tablespoon plus 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/2 cup cornmeal
• 1 cup water
• 1/2 cup sliced pitted ripe olives
• 1 1/2 cups milk
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup cornmeal
• 1 cup grated mild Cheddar cheese
• 2 eggs, slightly beaten

Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.

Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.