In a large skillet over medium heat, cook beef with onion, breaking beef up into small pieces for 5 minutes. Stir in green pepper, jalapeño, garlic, and spices; cook until peppers are soft, adding small amounts of water to prevent burning. Mix in black beans, tomatoes, green chiles, corn, and black olives; simmer over medium heat until thickened, about 10 minutes. Remove from heat and stir in cheese. In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix in water, then butter, then eggs.
Preheat oven to 375 F. Spoon meat mixture into a greased 9x13-inch baking dish and spread cornbread mixture evenly across the top and to the edges. Bake on middle rack of oven for 18 to 20 minutes, until cornbread is golden brown and firm when pressed. Let cool a few minutes before serving.
Per serving: 637 calories, 28 grams fat (12 grams saturated fat), 64 grams total carbohydrates, 149 milligrams cholesterol, 1,532 milligrams sodium, 10 grams fiber, 33 grams protein.
