Preheat the oven to to 375 degrees F. Butter a medium large casserole dish. Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet. When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
Add the beef mixture to the buttered casserole dish.
Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!