| MOM’S TAMALE PIE 1 cup yellow cornmeal 4 cups water 1 teaspoon salt 1 pound lean ground beef 1 medium onion chopped 1 small green pepper, chopped into ¼ pieces 1 can whole kernel corn, drained 1 can pitted whole black olives, drained and left whole 1 can cut green beans, drained 1 can red kidney beans, juice included 1 (10 oz.) can tomato soup or 2 (8 oz.) cans tomato sauce 1 cup grated cheddar cheese Mix cornmeal, water and salt together. Bring to a boil, stirring constantly until mixture thickens. Continue stirring and cooking for five minutes. Remove pan from the burner and set aside to cool. The mush should set up and be firm enough to spread without dripping. In a large frying pan, brown ground beef, onion and pepper together. Drain off any fat. Add corn, olives, green beans, red beans and tomato soup or tomato sauce. (If you use tomato soup it gives the casserole a sweeter taste.) Butter the bottom and sides of a deep three quart casserole dish. With a rubber spatula, spread the cornmeal mush evenly over the bottom and sides of the bowl, about 1/3 of an inch thick. Save a little of the mush to use for the top. Pour meat mixture into the bowl. Spread the remaining mush over the top of the casserole and sprinkle with cheese. Bake 350 F for 45 minutes or until cheese is melted and casserole is hot and bubbly throughout. |