Tamale Bake

Prepare cornmeal mush; pour about half into an 8-cup shallow ovenproof casserole and spread evenly.

Pour remaining into a greased pan, 9 x 5 x 3-inch, and chill.

Saute onion and green pepper until soft in salad oil in frying pan; add meat, breaking up with a fork.

Stir in spaghetti sauce mix, chili powder and tomatoes; heat to boiling, stirring constantly.

Remove from heat; stir in olives and 3/4 cup grated cheese.

Pour over cornmeal mush in casserole; cover and chill.

About 1 hour before serving, turn out cornmeal mush from pan; divide in half, then each half into thirds.

Cut each piece to make 12 pie-shaped wedges.

Arrange on top of casserole.

Sprinkle with remaining cheese.

Place casserole in cold oven.

Bake, uncovered, 1 hour or until bubbly hot.