Tamale-Cheese Pie

Filling

1/2 C. chopped onion

1 clove garlic

1 T. butter

1/2 lb. ground beef

1 can sliced mushrooms

1  one pound can tomatoes

1 23 oz. can whole kernel corn

1 8 oz. can tomato sauce

1/4 cup chopped green pepper

1 T. chili powder

1 cup sliced olives

1 1/2 t. salt
1 cup shredded cheese

Saute onions in butter.  Add beef and mushrooms.  Cook and stir until beef loses its red color. Add tomotoes, corn, tomato sauce, green pepper, chili powder and salt.  Cover and simmer 45 minutes.  Add olives and simmer 15 minutes longer.

Tomato-Cheese Crust
Mix together 3/4 cup cornmeal and 1 cup cold milk.  Combine 2 cups milk, 1 T. butter and 1 tsp. salt.  Heat to boiling.  Gradually stir in cornmeal/milk mixture, sitrring constantly.  Cook until thickened.  Cover and cook over low heat for about 15 minutes.  Stir in 2 beaten eggs and 1 cup grated cheese.  Stir until cheese is melted.

Line bottom of shalow 2 quart casserole with tamale-cheese crust, reserving 1 1/2 cups crust mixture for top.  Pour meat filling over crust.  Drop remaining spoonfulls of crust mixture over meat and top with cheese.
Bake at 350 degrees for 50 to 60 minutes.

This dish was a family favorite and it really brought back memories making it.  Most of all, I'm amazed that Mom made it so often because it does take quite a bit of time and attention.  This isn't something that you can just "whip up" at the last minute!  I hope we all appreciated it back then.  It's a great casserole for a snow day. Enjoy!