Valencia Tamale Pie

• 1 12 teaspoons salt
• 3 cups water, boiling
• 1 cup cornmeal or 1 cup uncooked polenta
• 1 cup black olives, chopped
• 2 tablespoons butter or 2 tablespoons lard
• 1 onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 lb ground round or 1 lb minced beef
• 2 cups tomatoes, cooked (canned is fine)
• 1 teaspoon chili powder (store bought, your own recipe or Chili Powder)

1. Add salt to boiling water and stir in corn meal slowly; cook for 30 minutes.
2. Add olives and set aside to cool.
3. Melt butter and add onion, pepper and meat; mix thoroughly and cook until meat is brown.
4. Add tomatoes, chili powder and remaining salt; simmer about 10 minutes.
5. Butter a large casserole dish and pour in half the cooked cornmeal; add cooked meat and cover with remaining cornmeal.
6. Bake in a 350F oven for 30 minutes.

salt, water, cornmeal, black olives, butter, onion, green bell pepper, ground round, tomatoes, chili powder

Taken from www.food.com/recipe/valencia-tamale-pie-339005 (may not work)