Instructions: In a heavy frying pan or kettle, lightly brown meat in olive oil. Stir in onions and green pepper, and cook until limp. Add tomato sauce, corn, chili powder, salt, cumin, garlic and oregano. Simmer for about 10 minutes stirring occasionally. Meantime, prepare the corn mixture. BATTER 1 In a saucepan mix cornmeal, dry milk and the salt. gradually stir in the water.. Cook and stir over low heat until the mixture thickens and bubbles, about 10 to 15 minutes. Spread about half the mixture over the bottom of a greased 9 x 12" baking pan. Spoon the meat mixture in evenly over the top. Spoon remaining corn mixture over the meat mixture. Sprinkle with cayenne and olives. BATTER 2 Mix the corn muffin mix with cold milk

(probably more than is called for on the package) until it has the consistencey of pancake batter. Pour and spread about half the mixture over the bottom of a greased 9 x 12" baking pan. Spoon the meat mixture in evenly over the top. Spoon remaining corn mixture over the meat mixture. Sprinkle with cayenne and olives.

Bake uncovered in a moderate (350) oven for about 30 minutes.

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