2 1/2 c. cold water 1/2 tsp. chili powder 1 1/4 c. yellow cornmeal
Combine all ingredients in a saucepan over medium heat. Cook until quite thick and stiff, about 10 minutes, stirring frequently. Set aside 3/4 cup. Line sides and bottom of 1 1/2 quart casserole with the rest of the mixture.
TAMALE PIE FILLING: 1 3/4 c. chili beans 1/2 c. chopped green pepper 1/2 c. drained, sliced ripe olives (2 1/4 oz. can)
Combine all ingredients in a saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded tablespoons of remaining crust. Bake in a moderate oven (350 degrees) for about 25 minutes.
Tamale Pie
1 box cornbread stuffing mix 1 lb. ground beef Taco seasoning mix 1 10 oz can corn 1 14 oz can chili ready tomatoes 1/2 cup chopped onion 1/2 cup chopped green pepper 1 1/2 cups shredded Cheddar/Colby cheese 1/2 large jar of picante sauce sour cream for garnish
In a small bowl, prepare Cornbread Stuffing Mix and set aside. Brown ground beef with onion and green pepper and add Taco seasoning mix as per directions on pouch. Mix corn, tomatoes, cheese and picante sauce with ground beef mixture in casserole dish. Top with cornbread stuffing mix and bake at 400°F for 45 minutes. Garnish with Sour Cream.
