Tamale Pie

This was a well-used Grandma recipe. In fact the paper she wrote this on is so splotched and faded, it's getting difficult to read. Let's hear it for modern technology!

TAMALE PIE
1 lb. ground beef
3 tablespoons butter (optional)
2 onions, chopped
1 15 oz. can tomatoes
1 can corn, drained
1 tablespoon chili powder, dissolved in hot water
1¼ cups cornmeal
3 eggs, well-beaten
1 cup milk
1 can black olives, drained
1 teaspoon salt
Cheddar cheese, grated

Preheat oven to 350 degrees. In a large skillet, brown ground beef in (optional) butter. Add onions and cook about 15 minutes, until onions are soft. Add tomatoes, corn, chili powder, cornmeal, eggs, milk, olives and salt, and cook another 15 minutes more (mixture will thicken). Turn mixture into a 9x13" casserole dish and sprinkle top with cheese. Bake 30 minutes or until browned and bubbly. Serves at least 8, and probably more.

Contributor: Norma Eriksson

NOTES FOR MODERN TASTES:
Cook a finely-diced jalapeño pepper and a few minced cloves of garlic along with the onions. Use more chili powder (don't be shy) or even a de-seeded poblano pepper. Serve slices with a garnish of freshly-chopped green onions and pass the Cholula sauce at the table.