Brown ground beef, finely chopped onion, and finely chopped celery in a frying pan. Drain off any excess grease.

Stir in the cream-style corn to the browned beef mixture.

In a separate bowl, combine tomato sauce and taco mix seasoning, stirring well to blend.

Add 1 1/3 cups of the tomato sauce mixture to the meat and corn mixture, mixing well.

Spoon 2 tablespoons of the meat mixture onto each cornmeal crepe and roll to enclose the filling.

Spread the remaining meat mixture evenly in a 13 x 9-inch baking dish.

Place the filled crepes, seam side down, on top of the meat mixture in the baking dish.

Spoon the remaining tomato sauce mixture evenly over the crepes.

Sprinkle the shredded Cheddar cheese and sliced ripe olives (green or black) over the top.

Bake in a preheated 375°F (190°C) oven for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let stand for a few minutes before serving. Serves 10.