Cowboy Hot Tamale Pie
1 1/2 lb lean ground beef
1 large onion, chopped
1 tsp garlic, minced
1 tsp seasoned salt
1 package chili seasoning mix
1 lb can of tomatoes
1 1/2 cup cooked whole kernel corn drained
3 1/4 oz can pitted black olives drained
1 cup yellow cornmeal
1 tsp salt
2 1/2 cup cold water
1/4 cup chopped canned pimiento
1 cup shredded cheddar cheese
Brown ground beef in skillet, breaking up meat with fork.
Add seasonings and tomatoes; simmer 5 minutes.
Stir in corn and olives.
Combine cornmeal, salt and water; cook, stirring, until thick.
Line greased, shallow 2-quart baking dish with part of cornmeal mush.
Pour in beef mixture and make a border of remaining mush around edge of baking dish.
Bake at 350øF about 40 minutes.
Sprinkle with remaining cheese and bake 5 minutes longer.
Makes 6 Servings