tamale pie

INGREDIENTS
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 large green bell pepper, chopped
  • 1 large can (15 ounces) tomato sauce
  • 1 large can (28 ounces) tomatoes, cut up
  • 1 can (16 ounces) whole kernel corn, drained
  • 1 small can (4 ounces) sliced ripe olives
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • dash black pepper
  • 1 cup grated Cheddar or Mexican blend cheese

Crust

  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1/2 teaspoon chili powder
  • 1 tablespoon butter or margarine
  • 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
PREPARATION
  1. Brown ground beef with onions and green pepper; drain well.
  2. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
  3. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
  4. Add cheese; stir until cheese is melted. Set filling aside.
  5. In a saucepan, combine cornmeal, salt, water and chili powder.
  6. Cook over medium heat, stirring constantly, until thick.
  7. Stir in butter.
  8. Spread half of the mixture into a baking dish, about 12- x 8-inches.
  9. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.
  10. Bake at 375° for 45 minutes.
  11. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
  12. Serve with sour cream, guacamole, salsa, or other garnishes.

Servings: 6