Tamale Pie #2

Roseann Palmer

• 1/4 lb. bacon
• 1 onion
• 1 lb. ground beef
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. chili powder
• 1 large can tomatoes and juice
• 1 can ripe olives, pitted
• 1 can Mexicorn
• 2 Tbsp. Burgundy
• 1/2 tsp. Tabasco sauce
• 3/4 c. cornmeal
• 3/4 c. cold water
• 1 pt. boiling water
• 1 c. grated sharp cheddar cheese

Brown bacon, then onions in a large skillet; drain off part of the grease. Add ground beef, season with salt, pepper, chili powder. Add wine, tomatoes; simmer 5 to 10 minutes. Add drained olives sliced in half; Mexicorn and 1/2 cup grated cheese; heat through. Remove to casserole. Mix cornmeal with cold water; pour into boiling water stirring until thick. Spread the thickened mush over casserole. Cover mush heavily with grated cheese. Bake at 375 degrees for about 50 minutes.

Yield: 6 to 8 servings.