Preheat oven to 375 F degrees. Lightly coat a 13- x 9-inch (or slightly smaller) casserole dish with nonstick cooking spray.

In a large skillet over MEDIUM-HIGH heat, brown the ground beef with the onion and green bell pepper. Cook until the beef is no longer pink and then drain off as much grease from the pan as possible. Stir in the garlic, tomatoes, tomato sauce, corn, olives, salt, chili powder, cumin, crushed red pepper and black pepper and bring to a low boil. Reduce heat to MEDIUM-LOW and simmer for 5 minutes. Stir in 1 cup shredded cheddar cheese and simmer until melted. Transfer the mixture to the prepared baking dish.

In a large saucepan over MEDIUM heat, warm the milk, 1 tablespoon sugar, ½ teaspoon salt and 2 tablespoons butter, until the butter has melted. Reduce the heat to LOW and stir in the cornmeal, a little at a time, stirring vigorously with each addition until smooth. Continue to stir vigorously for 2 to 3 minutes, or until thickened. Remove from the heat and stir in the cheese. Slowly drizzle in the beaten eggs, stirring vigorously until combined.

Pour the cornmeal mixture over the meat mixture, smoothing it out evenly (it's okay if it doesn't go all the way to the edges of the pan).

Bake at 375 degrees F for 30 to 40 minutes until golden brown and bubbly around the edges. Remove it from the oven and allow to cool for 5 to 10 minutes. Serve with sour cream.