Texas Tamale Pie

1/2 cup cornmeal
1/2 cup cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/3 cup water
1 pound lean ground beef
1 large sweet onion, chopped
1 bell pepper, chopped
2 gloves garlic, finely chopped
1 can (15 1/2 ounces) red kidney beans, drained
1 can (10 oz) enchilada sauce
1 can (4 oz) diced green chili peppers, undrained
1/4 cup chopped pitted black olives
2 teaspoons chili powder
1/2 cup shredded cheddar cheese

1. In a small bowl, combine cornmeal, cold water, salt and cayenne pepper.
In a medium size sauce pan, bring the 1 1/3 cup of water to a boil.
Slowly add the cornmeal mixture to the boiling water, stirring constantly to make sure it does not lump.
Return to a boil, stirring constantly. Lower hear and cook for 10 to 15 minutes or until very thick,
stirring occasionally.

2. Meanwhile, preheat oven to 350°.
In a large skillet, cook the ground beef, onion, green pepper,
and garlic until the meat is brown. Drain off any excess fat.
Stir in the kidney beans, enchilada sauce, chili peppers, olives, and the chili powder. Bring to a boil.

3. Spread the hot cornmeal mixture into a greased 8"x 8" x 2" baking dish.
Spread the meat mixture over the cornmeal layer. Bake covered for about 20 to 25 minutes.
Sprinkle with the cheese and bake uncovered for 2 to 5 minutes or until the cheese has melted.
Makes about 4 to 6 servings.

Serve with a little sour cream on the side, if desired.