1 garlic clove
1 chopped onion
1 tbsp salad oil
1 lb.ground round
1 chopped green pepper
1-lb. can tomatoes
1/2 cup or more of chopped salad olives
1/2 tsp. salt
1 tblsp chili powder
1/2 tsp basil
1/4 tsp pepper
1 cup of corn meal
3 cups boiling water
1/2 tsp salt
Brown 1 garlic clove in 1 tbsp salad oil; add 1 chopped onion, cook until soft.
Stir in 1 lb.ground round, and 1 chopped green pepper.
Cook 5 minutes then add a 1-lb. can tomatoes, 1/2 cup or more of chopped salad olives, 1/2 tsp. salt, 1 tblsp chili powder, 1/2 tsp basil and 1/4 tsp pepper.
Spread mixture in casserole.
Stir a cup of corn meal into 3 cups of boiling water; add 1/2 tsp. salt.
Cook over low heat, stirring often.
Cook this in a big pot as it tends to bubble and splatter. When thickened spread corn meal topping over casserole.
Bake in 375 deg. oven for 25 minutes.