Tamale Pie

• 1 pound lean ground beef
• 1 cup chopped onion
• 1 large can (15 ounces) tomato sauce
• 1 large can (28 ounces) tomatoes, cut up
• 1 can (16 ounces) whole kernel corn, drained
• 1 small can (4 ounces) sliced ripe olives
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• dash black pepper
• 1/2 cup grated Cheddar or Mexican blend cheese
• .
• Crust:
• 3/4 cup yellow cornmeal
• 1 egg
• 1/2 teaspoon salt
• 2 cups cold water
• 1/2 teaspoon chili powder
• 1 tablespoon butter or margarine
• 1 cup grated Cheddar or Mexican blend cheese, for topping 

Brown ground beef with onions; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside. 

In a saucepan, combine cornmeal, salt, egg, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. Sprinkle 1 cup cheese over the crust about 5 minutes before casserole is done.

This was the meal that I always made on my night to cook at our house.  It was always my favorite to eat as well.  Thanks for the reminder Brooke.  This one's for you.