In a heavy skillet, heat: 2 tablespoons oil.

Cook until soft: 1 onion, chopped.

Add 1 pound of ground beef, cook until lightly browned.

Stir in 2 cup canned tomatoes, 2 cups canned creamed-style corn, 1 cup milk, 1 cup uncooked yellow cornmeal, 1 1/2 teaspoons salt, 1 1/2 teaspoons chili powder; mix well.

Add 1/2 cup ripe olives; cover pie in 1/2 pound Monterey Jack cheese, cubed.

Cover and cook on top of stove over low heat 20-25 minutes.