1 teaspoon salt
1 1/2 pounds lean ground beef
1 large onion, chopped
2 cloves garlic, minced or pressed
1/4 teaspoon pepper
1 cup yellow cornmeal
1 can (12-ounces) whole kernel corn (drained)
2 cans (6-ounces each) tomato paste
1 can (10-ounces) enchilada sauce
1 can (4-ounces) diced green chilies (drained)
1 tablespoon chili powder
1 can (about 6-ounces) pitted olives, ripe (drained)
1 cup milk
1 1/2 cups (6-ounces) shredded cheddar cheese
Sprinkle salt in a large frying pan over medium heat. When hot add beef and cook until browned and crumbly, then stir in onions and garlic and cook until onion is soft. Remove from heat and drain off fat.
Stir in pepper, cornmeal, corn, tomato paste, enchilada sauce, chili and chili powder, olives, and milk. Pour into a shallow 3-quart casserole.
Bake uncovered in a 350-degree oven for 30 minutes. Sprinkle cheese evenly on top and continue to bake for 5 or 10 minutes or until cheese is bubbly.
6 to 8 servings.