tamale pie ii

Ingredients

• Servings: 1
• 1 cup white cornmeal
• 4 cups water
• 1/2 teaspoon salt
• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1 (15 ounce) can whole kernel corn, undrained
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1/2 cup tomato sauce
• 1 cup shredded cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
• in a saucepan, bring water to boil and add the 1/2 teaspoon salt. slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
• pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. using the spoon, bring it up the sides as far as it will reach. if mush is too thick to spread, add a little boiling water.
• in a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. add onion and green pepper and cook 5 minutes longer.
• add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
• spoon remaining cornmeal mush over top. again, it should be thin enough to spread, but certainly not watery.
• top with grated cheese and bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until cheese is melted and browned.