Tamale Pie

Makes 2 1/2 - 3 quart casserole

3 onions, peeled and chopped
2 Tbsp. olive oil
2 lbs. ground chuck beef
1 tsp. salt
3 Tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. basil
2 Tbsp. sugar
1 large can tomato puree or
1 (no. 2 1/2) can tomatoes
plus 1 - 6 oz. can tomato paste
1 cup yellow corn meal
1/2 cup cold water
1 tsp. salt
3 cups boiling water
1 cup pitted ripe olives
1/2 cup crumbled pepperoni (hot Italian sausage)
1/4 cup grated cheese

Cook onions until golden. Add meat. Cook and stir until lightly browned.
Sprinkle salt, chili powder, herbs and sugar over meat while cooking. Do
no let it cook dry. Add tomato puree or tomatoes and paste. Simmer 1 hour,
stirring occasionally. Taste. Add more salt if needed.
Mix corn meal with cold water and salt. Stir into boiling water. Cook,
stirring over low heat, about 10 minutes. As it cooks spoon some of the
liquid from the meat skillet into the corn meal mixture so it will have
the chili flavor.
Preheat oven to 350 degrees. Grease 2 1/2 to 3 quart casserole.
Put layer of corn meal mixture in prepared casserole. Add meat sauce and
dot with olives. Spread remaining corn meal mixture on top. Sprinkle with
pepperoni and grated cheese. Brown 15 minutes or until bubbly. Makes 8
generous servings.
Best prepared the day befo complete casserole, but do not top with
pepperoni and cheese. When cool refrigerate. Next day, to serve, sprinkle
top with pepperoni and cheese, heat 1 hour at 300 degree oven, or use
hotter oven until browned and bubbly.


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