Hot Tamale Pie

• 1 to 1 1/2 lb. lean ground beef
• 1 medium onion, chopped
• 1 c. diced celery
• 1 clove minced garlic
• 1 (1 lb. 12 oz.) can whole tomatoes
• 1 c. cornmeal
• 1 (1 lb.) can whole kernel corn (optional)
• 1 (4 oz.) can chopped ripe olives (optional)
• 1 1/2 Tbsp. chili powder
• 1 tsp. Worcestershire sauce
• salt and pepper to taste
• 1/2 c. grated Cheddar cheese

1. Crumble beef into heated skillet and cook over medium heat until meat loses red color.
2. Add onion, celery and garlic during last 5 minutes cooking time.
3. Drain grease.
4. Drain tomatoes, reserving 3/4 cup juice and mix juice with cornmeal.
5. Cut tomatoes into small pieces, add cornmeal mixture and cook over low heat 5 minutes, stirring constantly.
6. Add corn with its liquid, olives with liquid, chili powder, Worcestershire sauce, salt and meat mixture.
7. Mix well.
8. Spoon mixture into 2-quart casserole, sprinkle with cheese and bake, uncovered, in preheated oven at 375u0b0 for 30 minutes.
9. Serves 6.

lean ground beef, onion, celery, garlic, tomatoes, cornmeal, whole kernel corn, chopped ripe olives, chili powder, worcestershire sauce, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946811 (may not work)