Tamale Pie

For the meat filling:

Brown 1-1/2 lbs. of ground beef.

Sauté 2 medium onions (sliced) and 3 cloves of garlic (minced) in vegetable oil.

Add the sautéed vegetables to the ground beef.

Add:

• 1-1/2 tsp. salt
• 2 tbls. chili powder
• 1 No. 2 can (2-1/2 cups) tomatoes, drained
• 1-1/2 cups pitted ripe olives, coarsely cut
• 1 cup seedless raisins

Simmer for a few minutes to blend the flavors.

For the cornmeal mush:

• 2 cups yellow corn meal
• 2 tsp. salt
• 1/2 tbls. chili powder
• 1/2 cup cold water
• 7 cups boiling water

Mix the cornmeal, salt and chili powder. Stir into 1/2 cup cold water in the top of a double boiler to moisten it. Stir in the salt and chili powder. Add the boiling water and mix well. Cover the mixture and steam for about 30 minutes until all the water is absorbed.

Pour half of the cornmeal mush into an 8"x8" casserole dish. Add the meat filling on top of the mush. Spread remaining mush on top.

Bake in moderate oven (325° F) for 1-1/2 hours. Sprinkle with grated cheese for the last 15 minutes.