Tamale Pie

This is sort of a taco in shepherds pie format.

Although the dish goes into the oven as a stew inside a cornmeal shell, expect the finished dish to have a "stew in a cornmeal matrix" feel.

• 2 1/2 C water
• 1 1/4 C yellow cornmeal
• 1 t salt
• 2 T oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 1/2 lbs ground chuck
• 3 T flour
• 1 T salt
• 2 t chili powder
• 1 lb can whole tomatoes
• 1 6 oz can tomato paste
• 1 4 oz can mushroom pieces, drained
• 1/2 C pimiento-stuffed green olives, sliced
• 1/2 C raisins

Combine water, cornmeal, 1 t salt. Bring to boil.

Cook over medium heat until mixture thickens, stirring frequently, about 5 minutes.

Turn mixture into a lightly oiled cup deep casserole.

Press the mixture onto the bottom and sides of casserole to form a shell.

Saute onion and garlic in oil until lightly browned.

Add ground meat; cook and stir until meat is browned.

Add flour, salt, chili powder, tomatoes, tomato paste, mushrooms, olives, and raisins. Mix all well.

Bring to boiling point. Spoon into casserole.

Bake in slow oven (325 degrees F) for 40 minutes, until bubbly-hot. Garnish with pimientos.