chopped green bell pepper
sliced black olives, drained
enchilada sauce-red or green
grated cheddar cheese
For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
Remove 1/2 cup, cover with plastic wrap.
Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish or cast iron skillet.
Bake in preheated 425-degree oven for 10 minutes.
Remove from oven and set aside.
For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
Add corn, olives, enchilada sauce, chili powder, salt and pepper.
Spoon into cornmeal crust.
Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
Return to preheated oven and bake for 15 minutes.
Remove and let stand for 10 minutes. Slice and serve.