Title: Cowboy Hot Tamale Pie
Categories: Entree Meat Mexican Casserole Beef
Yield: 6 Servings
| 1 1/2 | lb | Lean ground beef |
| 1 | lg | Onion, chopped |
| 1 | ts | Garlic, minced |
| 1 | ts | Seasoned salt |
| 1 | pk | Chili seasoning mix |
| 1 | lb | Can of tomatoes |
| 1 1/2 | c | Cooked whole kernel corn drained |
| 3 1/4 | oz | Can pitted black olives drained |
| 1 | c | Yellow cornmeal |
| 1 | ts | Salt |
| 2 1/2 | c | Cold water |
| 1/4 | c | Chopped canned pimiento |
| 1 | c | Shredded cheddar cheese |
1. Brown ground beef in skillet, breaking up meat with fork.
2. Add seasonings and tomatoes; simmer 5 minutes.
3. Stir in corn and olives.
4. Combine cornmeal, salt and water; cook, stirring, until thick.
5. Add pimento.
6. Line greased, shallow 2-quart baking dish with part of cornmeal mush.
7. Pour in beef mixture and make a border of remaining mush around edge
of baking dish.
8. Bake at 350øF about 40 minutes.
9. Sprinkle with remaining cheese and bake 5 minutes longer.