A tasty Mexican meat sauce, with bell pepper, corn and sliced black olives, is topped with a cornbread crust and cheddar cheese.

Mexicali Spoon Bread Casserole

1 1/2 pounds ground beef
1 cup onion, chopped
1/4 cup chopped green bell pepper
1 garlic clove, crushed
1 (15-ounce) can tomato sauce
1 (12-ounce) can corn, undrained
2 teaspoons salt - divided use
1 teaspoon chili powder
1/8 teaspoon pepper
1/2 cup sliced black olives
1 1/2 cups milk
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
2 large eggs

1. Cook ground beef, chopped onion, chopped green bell pepper, and crushed garlic clove in a large skillet until the onion is tender and the meat is browned; drain. Stir in tomato sauce, canned corn (undrained), 1 1/2 teaspoons salt, chili powder, pepper, and sliced black olives. Heat to boiling then reduce the heat and simmer, uncovered, for 15 minutes.
2. Meanwhile, combine milk, cornmeal, and 1/2 teaspoon salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in shredded cheddar cheese and eggs.
3. Pour the ground beef mixture into an ungreased 3-quart baking dish and immediately pour the topping onto the meat mixture.
4. Bake at 350°F (175°C), uncovered, until the center is set, about 40 minutes.

Makes 8 servings.