Tamale Bake

• 1 c. cornmeal
• 1 medium onion
• 1/2 green pepper, chopped (1/2 c.)
• 2 Tbsp. salad oil
• 1 lb. ground meat
• 1 envelope spaghetti sauce mix
• 1 Tbsp. chili powder
• 1 can tomatoes
• 1 small jar olives, stuffed
• 1 c. grated cheese

1. Prepare cornmeal mush; pour about half into an 8-cup shallow ovenproof casserole and spread evenly.
2. Pour remaining into a greased pan, 9 x 5 x 3-inch, and chill.
3. Saute onion and green pepper until soft in salad oil in frying pan; add meat, breaking up with a fork.
4. Stir in spaghetti sauce mix, chili powder and tomatoes; heat to boiling, stirring constantly.
5. Remove from heat; stir in olives and 3/4 cup grated cheese.
6. Pour over cornmeal mush in casserole; cover and chill.
7. About 1 hour before serving, turn out cornmeal mush from pan; divide in half, then each half into thirds.
8. Cut each piece to make 12 pie-shaped wedges.
9. Arrange on top of casserole.
10. Sprinkle with remaining cheese.
11. Place casserole in cold oven.
12. Bake, uncovered, 1 hour or until bubbly hot.

cornmeal, onion, green pepper, salad oil, ground meat, spaghetti sauce mix, chili powder, tomatoes, olives, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207131 (may not work)