Mexico Pie (Tamale)

• 1 12 lbs ground beef
• 1 onion, chopped
• 1 green pepper, cut in strips
• 1 garlic clove, minced
• 1 (12 ounce) can whole kernel corn
• 1 (6 ounce) can tomato paste
• water
• 12 cup ripe olives, sliced
• 1 -2 tablespoon chili powder
• salt
• 34 cup yellow cornmeal
• 1 cup cheddar cheese, shredded

1. In skillet brown beef with onion, green pepper, and garlic; pour off fat.
2. Stir in corn, tomato paste, 1-1/2 cups water, olives, chili powder, and 1 teaspoon salt.
3. Simmer 20-25 minutes.
4. Meanwhile, stir cornmeal and 1/2 teaspoon salt into 2 cup cold water; cook in saucepan over medium heat, stirring until thickened (about 15 minutes).
5. Stir cheese into meat mixure until melted; pour into 2-quart baking dish.
6. Spoon cornmeal mixture over meat (it will look like dumplings sitting on top of meat mixture).
7. Bake at 375 degrees for 35-40 minutes.
8. Makes 6 servings.

ground beef, onion, green pepper, garlic, whole kernel corn, tomato paste, water, ripe olives, chili powder, salt, yellow cornmeal, cheddar cheese

Taken from www.food.com/recipe/mexico-pie-tamale-335498 (may not work)