|Salt||3 1⁄2 Teaspoon|
|Chuck steak||1 Pound, grounded|
|Corn meal||1 Cup (16 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
Bring 3 cups of water and 1 1/2 teaspoons of the salt to the boiling point.
Then slowly add corn meal in a steady stream, stirring constantly.
Cook over a low heat, stirring frequently, for 10 minutes.
Remove from heat.
Melt shortening in a frying pan, add onion and green pepper, and cook over a low heat until limp but not brown.
Add the ground chuck and keep cooking until it is brown.
Stir in chili powder and remaining salt.
Remove from stove.
Cut tomatoes in slices.
Spread half the cooked corn meal over the bottom of a medium sized casserole, cover with a layer of tomatoes, then all the meat mixture.
Add a second layer of corn meal and top that with the remaining tomato slices.
Bake in a preheated 375° oven for 25 minutes.