Tamale Pie (Mark & Bobette B.)

4 cups water
1 1/2 lbs ground beef
1 1/2 cups yellow cornmeal
3 cups canned tomatoes or 4 cups peeled and seeded fresh tomatoes
2 cups cold water
3 tsp. salt
1/4 - 1/2 cup butter or lard
2 cups fresh, frozen or canned corn kernels
1/2 lb. bulk sausage
2 tbl. chili powder
3/4 tsp. ground cumin
1 clove garlic, minced
4 oz. canned, mild green chilies, diced
1 tsp. minced jalapeno pepper (opt.)
1 to 1/1/2 cups finely chopped onions
1 small green pepper, seeded and chopped
1 cup finely chopped celery
1 cup pitted ripe olives
2 cups grated medium or sharp Cheddar Cheese

Bring water to boil in large saucepan. Meanwhile, stir the cornmeal into the 2 cups of cold water (this helps prevent lumping) and then stir this into the boiling water. Continue to stir while the water returns to a boil. Turn the heat to low, stir in 1 1/2 tsp. of the salt and the butter, cover, and simmer 30 to 40 minutes, stirring often.
In a large frying pan, mash the sausage and cook over medium heat until it begins to lose color. Add the chili powder and cumin, stir, and cook about 5 minutes. Add the garlic, onions, green pepper, celery, and remaining salt. Stir and cook until the vegetables are limp. Crumble the beef into the pan and mash and cook until the raw color disappears. Add the tomatoes, corn, and green chilies (and jalepeno pepper, if used) and let the mixture simmer for 15 to 20 minutes.

Grease or oil a large baking pan at least 10 x 14 x 2 inches. Spread two-thirds of the cornmeal mixture on the bottom and sides of the pan. Spoon in the filling and distribute the olives evenly over. Spoon the remaining cornmeal over the op and sprinkle with the cheese.

Bake in a 350° oven for about 1 hour.