from the kitchen of Treva Key

TAMALE PIE

1 cup chopped onion
1 cup chopped green pepper
3/4 pound ground beef
2 8-ounce cans (2 cups) seasoned tomatoe sauce
1 12-ounce can (1 1/2 cups)whole kernel corn,
drained 1 cup chopped ripe olives (optional)
1 glove garlic minced
1 Tablespoon sugar
1 teaspoon salt
2 to 3 teaspoons chili powder
Dash of pepper
1 1/2 cups shredded sharp process American Cheese.

Preheat oven to 375 F. Cook onion and green pepper in a little hot fat until just tender. Add meat; brown lightly. Add next 8 ingredients. Simmer 20 to 25 minutes, until thick Add cheese; stir until melted. Pour into greased 10x6x1 1/2 inch baking dish. Make CORN-MEAL TOPPER.

CORN-MEAL TOPPER:
3/4 cup yellow corn meal
1/2 teaspoon salt
2 cups cold water
1 Tablespoon butter or margarine

Stir corn meal and salt into cold water. Cook and stir until thick. Add butter; mix well. Spoon over hot meat mixture in 3 lengthwise strips. BAKE casserole in moderate oven (275F) about 40 minutes. Makes 6 servings. Serve Hot. Enjoy!