This recipe originally came from my Better Homes and Gardens Cookbook (the red and white checkered one most of us have) that my Mom gave me when I left home, as I couldn't take hers. Mine was a little different but had all my favorite recipes she used to make. When my daughter started cooking I got her one of those red and white gems as well. Once again it was a little different, but still the best basic cookbook. So in their tradition I have updated it (we don't have to chop olives any more) and I added the beans. Enjoy.
Cook meat, onion, and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the 1 teaspoon salt, chili powder, and pepper. Simmer 20 or 25 minutes, or until thick. Add beans and cheese; stir until cheese is melted. Turn into a greased 3 quart baking dish.
Make cornmeal topper: In a saucepan; stir cornmeal and 1/2 teaspoon salt into cold water. Cook and stir till thick. Add butter; mix well. Spoon over hot meat mixture.
Bake casserole in moderate oven (375) about 40 minutes, or until cornmeal topping is crusty and cooked through, unless you like it mushy. Serve with sour cream as garnish. Make this as spicy as you're in the mood for by substituting cayenne for chili powder.