Tamale Bake - cooking recipe

Ingredients

1 c. cornmeal
1 medium onion
1/2 green pepper, chopped (1/2 c.)
2 Tbsp. salad oil
1 lb. ground meat
1 envelope spaghetti sauce mix
1 Tbsp. chili powder
1 can tomatoes
1 small jar olives, stuffed
1 c. grated cheese

Preparation

Prepare cornmeal mush; pour about half into an 8-cup shallow ovenproof casserole and spread evenly.
Pour remaining into a greased pan, 9 x 5 x 3-inch, and chill.
Saute onion and green pepper until soft in salad oil in frying pan; add meat, breaking up with a fork.
Stir in spaghetti sauce mix, chili powder and tomatoes; heat to boiling, stirring constantly.
Remove from heat; stir in olives and 3/4 cup grated cheese.
Pour over cornmeal mush in casserole; cover and chill.
About 1 hour before serving, turn out cornmeal mush from pan; divide in half, then each half into thirds.
Cut each piece to make 12 pie-shaped wedges.
Arrange on top of casserole.
Sprinkle with remaining cheese.
Place casserole in cold oven.
Bake, uncovered, 1 hour or until bubbly hot.