• Preheat oven to 400°f

Prepare the filling

• Heat skillet on medium heat. Cook 2 lbs lean ground beef and prepared ½ onion together until the onion is tender and beef is browned, about 10 minutes. Drain if needed.
• Stir in 2 cups salsa, 2 cups refried beans, 1 tbsp chili powder, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp crushed red pepper flakes, ¼ tsp dried oregano, 1½ tsp ground cumin, 1 tsp salt, and 1 tsp ground black pepper. Reduce heat to medium low and simmer for 3-4 minutes, then stir in 3 oz black olives, if using. If mixture is very thick, add the ½ cup water. Reduce heat to low.

Make the crust

• In a medium saucepan, combine 1 cup cornmeal, 12 oz evaporated milk, 4 oz diced green chilis, ½ cup of the cheese and 1 tsp salt Cook over medium heat, constantly stirring for 5-7 minutes until thickened to about the consistency of thin oatmeal.

Baking

• Spoon filling into ungreased, 9x13" baking dish, then spoon crust mixture on top.
• Bake for 25 minutes, remove from oven. Sprinkle with remaining 1½ cups cheese and top with jalapeno (if using). Bake for an additional 5 minutes, or until cheese in melted.
• Remove from oven and allow to sit for 10-15 minutes. Serve with sour cream if desired.