Tamale Pie

Ingredients:

1 to 1 ½ pounds ground beef

¾ cup onion, chopped

½ cup chopped green pepper

1 (15 ounce) can tomato sauce

2 teaspoons chili powder

1 teaspoon salt or to taste

1 (15.25 ounce) can of corn, drained

1 (2.25 ounce) can of sliced ripe olives, drained

4 cups beef broth (or water, if you prefer)

1 cup corn meal

1 teaspoon chili powder

2 teaspoons salt or to taste

1 cup shredded cheese (cheddar, Monterey jack, whatever)

Chopped green onions and sour cream to garnish

Directions: Brown the ground beef in a large skillet and drain off any excess fat. Add the onion and green pepper to the beef and cook until the vegetables are tender. Add the tomato sauce and 2 teaspoons chili powder to the skillet and cook on medium for 20 minutes, adding salt to your taste. Add in the corn and black olives and reduce the heat to a low simmer while you prepare the corn meal mixture (below).

Bring the beef broth to a boil and slowly whisk in the corn meal, 1 teaspoon chili powder and 2 teaspoons salt (or to taste). Reduce the heat to a simmer and cook for 30 minutes, whisking often. Be careful not to let the bottom burn. Adjust salt and chili powder to your taste.

Preheat the oven to 350 degrees F and spray a 1.5 ovenproof casserole or large cast iron skillet with cooking spray. Add the corn meal mixture and spread to cover the bottom of the pan. Spoon in the meat mixture to the center of the corn meal mixture. Bake for 20 minutes and then sprinkle the cheese on top. Continue baking for another 20-25 minutes or until the sides are golden brown and the cheese is bubbly. Let cool slightly and cut into squares or wedges.  Garnish with green onions and sour cream.