Tamale Pie

• Cornmeal Mixture
• 1 cup cornmeal
• 1 teaspoon salt
• 4 cups boiling water
• 2 tablespoons butter
• 1 cup grated cheese (longhorn or colby is best)
• Filling
• 1 1/2 lbs lean ground beef
• 2 tablespoons oil
• 1 -2 garlic clove, minced
• 1 cup onion, chopped
• 1 1/2 cups celery, chopped
• 1 (15 ounce) can tomatoes, diced
• 1 (10 ounce) can tomatoes and green chilies
• 1 (15 ounce) can whole kernel corn, drained
• 1 teaspoon salt
• 1 tablespoon red chili powder
• 1 teaspoon Worcestershire sauce
• 1/2 cup sliced ripe olives

1. First prepare the crust by sprinkling the cornmeal with a small amount of cold water.
2. Bring the 4 cups of water to a boil in a medium sized saucepan.
3. Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes.
4. Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix.
5. Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top.
6. While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil.
7. Add the garlic and onion; cook until onions are translucent.
8. Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce.
9. Cover and simmer for 10 minutes.
10. Add the olives, stir to mix and pour into prepared casserole.
11. Top with spoonfuls of remaining cornmeal mixture.
12. Sprinkle with reserved cheese and bake at 350u0b0F for 45 minutes to 1 hour.

cornmeal, cornmeal, salt, boiling water, butter, grated cheese, filling, lean ground beef, oil, garlic, onion, celery, tomatoes, tomatoes, whole kernel corn, salt, red chili powder, worcestershire sauce, olives

Taken from www.food.com/recipe/tamale-pie-103037 (may not work)