Valencia Tamale Pie

For a light supper or luncheon, nothing equals this dish. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons salt
• 3  cups water, boiling
• 1  cup cornmeal or 1  cup  uncooked polenta
• 1  cup black olives, chopped
• 2  tablespoons butter or 2  tablespoons  lard
• 1  onion, peeled and chopped
• 1  green bell pepper, seeded and chopped
• 1  lb  ground round or 1  lb minced beef
• 2  cups tomatoes, cooked (canned is fine)
• 1  teaspoon chili powder (store bought, your own recipe or Chili Powder)

Directions

1. Add salt to boiling water and stir in corn meal slowly; cook for 30 minutes.
2. Add olives and set aside to cool.
3. Melt butter and add onion, pepper and meat; mix thoroughly and cook until meat is brown.
4. Add tomatoes, chili powder and remaining salt; simmer about 10 minutes.
5. Butter a large casserole dish and pour in half the cooked cornmeal; add cooked meat and cover with remaining cornmeal.
6. Bake in a 350F oven for 30 minutes.