Tamale Pie

One of the things I miss about the United States is the plethora of casserole dishes.  This dish is truly the embodiment of the 'Melting Pot' culture.  I am a huge fan of tamales, but unfortunately I have not been able to find the corn husks that tamales need to be wrapped in.  This dish tastes spectacular and is a good substitute.  Credit for this recipe goes to All That Splatters. Of course, serve with a generous dollop of sour cream!

Ingredients

1 pound ground beef
1 cup chopped red bell pepper
2 8-ounce cans tomato sauce
1-1/2 cups corn
1/2 cup pitted ripe olives, chopped
3 cloves garlic, minced
1 teaspoon salt
3 teaspoons chili powder
Dash black pepper

6 ounces sharp Cheddar cheese, grated (I used grated Gouda)

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender.  Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper.  Simmer 20 to 25 minutes or until thick.  Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water.  Cook, stirring constantly, until thick.  Add butter, and mix well.  Spoon cornmeal mixture over hot meat mixture.

Bake 40 minutes.