Beef Tamale Pie
Better Homes and Gardens New Cook Book, 1960

1 cup onion, chopped
1 cup green pepper, chopped
3/4 pound ground beef
2 8-ounce cans (2 cups) seasoned tomato sauce
1 12-ounce can whole kernel corn, drained
1 cup chopped olives (such as green, ripe, Kalamata, and/or Nicoise)
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
2 to 3 teaspoons chili powder
dash pepper
1 1/2 cups sharp cheddar cheese, grated

Corn-Meal Topper
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook onion and green pepper in a little hot oil until tender. Add meat; brown lightly. Add next 8 ingredients. Simmer 20 to 25 minutes until thick. Add cheese; stir until melted. Pour into a greased 10x8 inch baking dish.

Corn-Meal Topper: Stir corn meal and salt into cold water. Cook and stir until thick. Add butter, mix well. Spoon over hot meat mixture.

Bake casserole in a 375 degree oven about 40 minutes until bubbly and the topper has lightly browned.

Notes
This is a very versatile recipe so you can spice it up with more chili powder or by adding roasted chilies to the meat mixture. Substitute black beans for the meat if you want a vegetarian version, or add a can of black beans along with the meat. You can add some grated cheese to the corn-meal topper. Another nice addition is one cup of sliced black olives.

Serve this with a sliced avocado salad or Guacamole. It's just as good, if not better, then next day after the flavors have had a chance to blend.