Cornmeal Casserole Pie/Tamale Pie
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Crust:
1 c. yellow cornmeal
1 c. cold water
2 c. boiling water
1 T. butter or margarine
1 t. salt

Filling:
1 lb. ground beef
2 small onions, sliced
1/2 medium green pepper, chopped (about 1/2 cup)
3 T. yellow cornmeal
1 can (16-oz.) whole tomatoes
1 can (15-oz.) kidney beans, drained
1-2 t. chili powder
1 t. salt
1/2 t. crushed dried chiles
1/4 t. garlic powder
1/2 c. shredded taco-flavored or Cheddar cheese

Garnish:
shredded lettuce

Preheat oven to 350 degrees Fahrenheit.

Mix 1 cup cornmeal and the cold water in 2-quart saucepan.  Stir in
boiling water, butter, and 1 teaspoon salt.  Cook over medium heat,
stirring constantly, until mixture thickens and bubbles; reduce heat.
Cover and simmer 5 minutes, stirring occasionally.  Spread evenly over
bottom and side of greased 3-quart casserole.  Bake uncovered 15 minutes.

While cornmeal crust is baking, prepare filling.  Cook and stir ground
beef over medium heat until light brown; drain.  Stir in onions, green
pepper, 3 tablespoons cornmeal, the tomatoes (with liquid), beans, chili
powder, 1 teaspoon salt, chiles, and garlic powder.  Pour into crust;
sprinkle with cheese.  Bake uncovered until bubbly, about 35 minutes.

Serve on lettuce in bowls.

Makes 8 servings.