Mom's Tamale Pie

From Albers Corn Meal carton 1960's, plus 4 new ingredients marked "optional". A true steamed corn mush with chili powder, no eggs. Important: Use California chili powder (instead of New Mexico) for a milder flavor. I actually use only one pound ground beef. Family Note: This is Mom-Mom's recipe exactly, except the "optional" ingredients.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 12 12 oz servings

Ingredients

• FILLING

• 1 1⁄2 lbs ground beef
• 2  onions, chopped
• 2  garlic cloves
• 1 1⁄2 teaspoons salt
• 2  tablespoons  california chili powder
• 1 (3 7/8ounce) can  sliced black olives
• 1 (28 ounce) can diced tomatoes
• 1 (14 1/2ounce) can corn (optional)
• 1 (14 1/2ounce) can kidney beans (optional)
• 1⁄4 cup  chopped fresh cilantro (optional)
• 1  teaspoon ground cumin (optional)

• CRUST

• 1 1⁄2 cups yellow cornmeal
• 3⁄4 cup cold water
• 1  teaspoon  california chili powder
• 1 1⁄2 teaspoons salt
• 4  cups boiling water
• 3⁄4 cup cheddar cheese, grated

Directions

1. FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
2. Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
3. CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
4. Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
5. Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.