Mama's Yeehaw Tamale Pie

• 1 lb lean ground beef
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 (15 ounce) can tomato sauce
• 4 large tomatoes, roughly cut up
• 1 cup whole kernel corn
• 14 cup ripe olives, sliced
• 3 garlic cloves, minced
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 2 teaspoons chili powder
• 2 tablespoons chopped fresh cilantro
• ground black pepper, to taste
• 1 cup grated cheddar cheese
• 34 cup yellow cornmeal
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 2 cups cold water
• 12 teaspoon chili powder
• 1 tablespoon butter
• 12 cup grated cheddar cheese (optional)

1. Brown the ground beef with the onions and green pepper; drain well.
2. Add the tomato sauce, tomatoes, corn, olives, garlic, salt, cumin, chili powder, cilantro, and black pepper.
3. Heat to boiling, reduce heat, and simmer, uncovered, for about 20 minutes or until thickened.
4. Add cheese and stir until cheese is melted.
5. Set filling aside.
6. In a saucepan, combine the cornmeal, salt, cumin, water, and chili powder.
7. Cook over medium heat, stirring constantly, until thick.
8. Stir in butter.
9. Spread half of the mixture into a baking dish (about 12x8-inches).
10. Spoon filling over the bottom crust; spoon remaining cornmeal mixture on top of the filling.
11. Bake at 375 degrees for 45 minutes.
12. If desired, sprinkle cheddar cheese over the crust about 5 minutes before casserole is done.

lean ground beef, onion, green bell pepper, tomato sauce, tomatoes, whole kernel corn, ripe olives, garlic, salt, ground cumin, chili powder, fresh cilantro, ground black pepper, cheddar cheese, yellow cornmeal, salt, ground cumin, cold water, chili powder, butter, cheddar cheese

Taken from www.food.com/recipe/mamas-yeehaw-tamale-pie-251637 (may not work)