Mexicali Spoon Bread Casserole

Mexicali Spoon Bread Casserole 1 1/2 lb lean ground beef 1 c chopped onion 1/4 c green bell pepper, chopped 1 love garlic, minced 15 oz tomato sauce 1 tsp cayenne pepper, optional 1 1/2 tsp salt 1 tsp chili powder to taste 1/8 tsp pepper 1/2 c ripe olives, sliced 1 can(s) corn TOPPING INGREDIENTS 1 1/2 c milk 1/2 c yellow cornmeal 1/2 tsp salt 3/4 c cheddar cheese, shredded 2 large eggs, beaten Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.