Tamale Pie (Scratch)

• 1 1/4 c. water
• 1/2 c. yellow cornmeal
• 2 tsp. butter or margarine
• 1/4 tsp. salt
• 1/4 tsp. ground cumin
• 1/8 tsp. pepper
• 1 lb. ground beef
• 1 c. onion, chopped
• 4 oz. can diced green chili peppers, drained
• 1/2 c. sliced pitted ripe olives
• 1 medium green or red sweet pepper, chopped (1 c.)
• 1 medium carrot, quartered and sliced (1/2 c.)
• 1 clove garlic, minced
• 2 tsp. chili powder
• 1 (15 oz.) can tomato sauce
• 1 (12 oz.) can whole kernel corn, drained

1. Use cookie cutter to cut the cornmeal mixture into fun shapes, also fried onions in butter.
2. In a 1 1/2-quart casserole, combine water, cornmeal, butter, salt, cumin and pepper.
3. Cook uncovered, 100% power (High) for 4 to 6 minutes or until very thick, stirring every minute.
4. Spread mixture on wax paper into an 8-inch square about 1/4 inch thick.
5. Chill.
6. Cut into 18 small shapes.
7. Place shapes on a baking sheet in a single layer.
8. Cover, chill or freeze until firm.
9. Store frozen shapes in a sealed freezer bag.

water, yellow cornmeal, butter, salt, ground cumin, pepper, ground beef, onion, green chili peppers, olives, sweet pepper, carrot, clove garlic, chili powder, tomato sauce, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293800 (may not work)