Tamale Casserole

Serves 6-8
Prep Time: 22 minutes
Cook Time: 50 minutes
Total Time: 1 hour 12 minutes
Ingredients:
2 tablespoons olive oil
1 1/2 pounds ground chuck 1 cup chopped onion
1 minced clove garlic
1/2 cup chopped green pepper
2 cans (14.5 ounces each) tomatoes,
slightly drained,
(about 2 1/2 cups broken up
1 can (12 ounces) whole kernel corn
2 teaspoons salt
1 tablespoon plus 1 teaspoon chili powder
1/4 teaspoon black pepper
1/2 cup cornmeal
1 cup water
1/2 cup sliced pitted ripe olives
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter 1/2 cup cornmeal
1 cup grated mild Cheddar cheese
2 eggs, slightly beaten
Instructions:

Heat olive oil in skillet;
brown ground chuck.
Add onion, garlic, and green pepper
to the skillet.
Cook, stirring, until onion is tender and golden.
Stir in 1/2 cup cornmeal
mixed with the 1 cup water;
cover and simmer for 10 minutes.
Stir in tomatoes, corn, salt,
chili powder, and pepper;
simmer for 5 minutes longer.
Add olives;
spoon into a 3-quart casserole.
In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened.
Remove from heat and
stir in cheese and eggs.
Pour over meat mixture.
Bake at 375° for 30 to 40 minutes.
Dottie's Original Recipe

by Dottie Fontaine