TAMALE PIE

1 lb ground beef

1 cup chopped onion

1 cup chopped green pepper

2 (8oz) cans tomato sauce (or 1 large 15 oz, just get it close)

1 (12 oz) can corn, drained (1 ½ cup – I’ve also used frozen)

½ cup chopped black olives

1 clove minced garlic

1 tsp salt

Dash pepper

2-3 tsp chili powder.

6 oz shredded Sharp cheddar cheese

Topping:

¾ cup yellow cornmeal

½ tsp salt

2 cup cold water

1 Tblsp butter or margarine

Cooking Directions:

* Cook meat with onion, green pepper in skillet until meat is browned and veggies are tender.

* Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. 

* Simmer 20-25 minutes until thick.

* Add cheese and stir until melted. Pour into greased 9x9 baking dish.

* To make topping,  stir cornmeal and salt into cold water. Cook, stirring constantly until thick. Add butter & margarine, mix well. 

Freezing Directions:

* Freeze meat mixture in freezer bag once cool. Freeze topping mixture in separate freezer bag.

Reheating Directions:

* Thaw both meat & topping bags, and pour meat into 8x8 pan. Press topping onto meat mixture, until it is completely covered. Alternatively, you could spread half of topping in pan first, then meat, then remaining topping, if you want a true pie look.

 * Bake at 375 oven for 40 minutes or until warmed through and crust has set.

* Serves 6-8