Monte Vista Tamale Pie
|Yellow cornmeal||1 Cup (16 tbs)|
|Chili powder||2 Teaspoon|
|Water||3 Cup (48 tbs)|
|Ground chuck||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Chili powder||4 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
Combine corn meal, 2 tsp. chili powder, 1 tsp. salt and water in 12x8x2" (2qt.) glass baking dish.
Microwave at high setting 8 to 10 minutes, or until thickened, stirring every 2 minutes.
Crumble ground chuck into 1 1/2qt. glass casserole.
Add onion, green pepper and garlic.
Cover and microwave at high setting 5 to 7 minutes, or until meat loses its pink color, stirring after 3 minutes.
Pour off excess fat from meat.
Stir in tomatoes, tomato paste, olives, 4 tsp. chili powder and 1/2 tsp. salt.
Spoon meat mixture over corn meal mixture.
Sprinkle with cheese.
Microwave at high setting 1 minute, or until cheese is melted.