Tamale Pie

Crust:

4 1/4 C. water

2 t. salt

1/2 t. cumin

2 t. chili powder

2 1/4 C. cornmeal

1 egg

Add water, salt, cumin and chili powder to a pan. Bring to a boil and slowly add cornmeal. Cook until it reaches a thick consistency. Cool and add 1 beaten egg.

Filling:

1 T. oil

1 lb. ground beef

2 T. chili powder

1/2 C. chopped green pepper

3/4 C. chopped onion

2 cloves minced garlic

1 small can of cream style corn

1 celery stalk finely chopped

1 lb. can of crushed tomatoes

jalapenos (optional)

Brown ground beef with oil in skillet. Add the rest of the ingredients and cook over medium heat for 25 minutes. Cool slightly.

To Assemble:

Spread 1/2 of the cornmeal mixture on the bottom and sides of a casserole dish. Add filling on top of cornmeal. Spread remaining cornmeal over the filling. Bake at 350°F. for 45 minutes. After 20 minutes add 1 C. cheddar cheese to top of cornmeal.