1Chop onion and fresh bell pepper and place in large skillet with ground beef and brown. Add can of tomatoes that have been broken up either by hand or other method if you're squeamish, add whole drained olives and drained corn.
2Add spices to taste. let simmer about 20 minutes or so. Sprinkle approx 1/4 cup (maybe a little less if misture is not stewy) of dry corn meal over misture and continue to cook stirring frequently for another 5 minutes
3While above misture is simmering, lightly butter 13 x 9 casserole dish and pat 1 1/2 cups of the prepared (cooled to room temp) corn meal mush to cover bottom and halfway up sides of dish.
Hint: if you slighly butter your hands when doing this, the mush will not stick to your hands and it will be easier to pat into pan
4When meat misture is done, pour over corn meal mush crust in casserole dish. Cover with grated monteray jack cheese. Roll or pat out in thin sheet remaining corn meal mush, sprinkle with paparika (if desired) and cut into shapes and place on top of casserole to decorate. Bake covered in 325 degree oven for approximately 35-45 minutes. Uncover and continue backing about 15 minutes until cheese is bubbly and melted.