This has to be my favorite casserole and it is as uncomplicated as a Tamale Pie can be; I know because I lost the recipe and spent hours pouring over recipes on the Internet trying to replace it. But as luck, or the blessings from a very special aunt would have it, I found it in her own handwriting.
1lb ground chuck
1 diced Bell pepper
1 large can of Las Palmas enchilada sauce
1 can cream of corn
2C yellow corn meal
1 can pitted black olives
1 small can chopped olives
1 small can diced Ortega chilies
1 small can Del Monte sauce & water
Brown the Bell pepper and onions together, then add the chuck and brown that also. Mix all ingredients, adding the cornmeal last, 1/2C at a time. Bake in a 325 degree oven for 30 minutes or up to an hour until the cornmeal is firm.