1cup black pitted California olives (sliced) Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread
1/2cup corn meal
1cup grated Cheddar cheese
2eggs slightly beaten
Heat olive oil in large skillet. Brown ground beef until no longer pink. Add onion, garlic, green pepper and stir until onion is golden. Add tomatoes, tomato sauce, corn, salt, chili powder, cumin and black pepper-simmer 15 minutes.
Mix water, cornmeal, and add to meat mixture-cover and simmer 15 minutes. Add sliced olives. Pour mixture into 3-quart casserole. Top with Spoon Bread*(Directions below) and reserved whole black olives. refrigerate until 1 hour before serving time.
Directions for Spoon Bread Topping: In a saucepan, heat milk, salt and butter over low heat. Slowly stir in cornmeal and cook, stirring constantly until thickened. Remove from heat and stir in cheese and slightly beaten eggs. Mix well and pour over meat mixture in casserole. Garnish top with reserved whole black olives. Bake at 350 degrees for 1 hour.