Tamale Pie

Ingredients for the filling:
2 lbs. ground beef
1 onion, chopped
2 cups enchilada sauce
1 can of corn
1 small can of sliced black olives
1 tsp. salt

Ingredients for crust:
2 1/4 cups of white corn meal
2 cups of water
1 can (12 oz.) of evaporated milk
1 tsp. salt
1 cup of shredded Cheddar cheese

*Preheat oven to 425 degrees
*Grease baking dish

Filling: Cook ground beef and onion in skillet; drain. Stir in enchilada sauce, corn and salt

Crust: Combine corn meal, water, evaporated milk, 1/2 cup of cheese and salt in saucepan. Cook over medium heat, stirring frequently, for about 5 minutes or until it thickens.
Reserve 2 cups of corn meal mixture; cover with plastic wrap or foil. Spread the remaining corn meal on bottom and up the sides of baking dish.

Bake for 10 minutes.

Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling.

Bake for 15 - 20 minutes. Sprinkle remaining 1/2 cup of cheese.

Bake an additional 5 - 10 minutes of until cheese is melted.

It's almost similar to the recipe on the back of the Albers corn meal box. Just some variation.