Venezuelan Mystery Pie - cooking recipe

Ingredients

1 1/2 c. yellow corn meal
2 1/2 c. chicken broth
1/2 tsp. garlic salt
1/4 c. margarine or butter
1 egg, beaten
1/4 c. shredded Colby cheese (1 oz.)
1 c. sour cream
1 c. shredded sharp Cheddar cheese (4 oz.)
1 lb. ground beef, pork sausage or turkey
1 small green bell pepper, chopped (about 1/2 c.)
1 medium onion, chopped
1/3 c. sliced pimiento-stuffed olives
1 c. hot thick and chunky salsa
1/3 c. mayonnaise or salad dressing

Preparation

Heat oven to 375\u00b0.
Grease pie plate, 10 x 1 1/2-inch.
Heat cornmeal, broth and garlic salt to boiling in 3-quart saucepan, stirring constantly; remove from heat.
Stir in margarine and egg; fold in Colby cheese.
Spread cornmeal mixture on bottom and sides of pie plate.
Flute edges using oiled fingers.
Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain.
Stir in bell pepper, onion and olives.
Cook 5 minutes, stirring constantly, until vegetables are crisp-tender.
Stir in salsa; simmer uncovered 5 minutes.
Spoon beef mixture into pie plate. Cover with aluminum foil; bake 25 to 30 minutes or until hot.
Mix sour cream, Cheddar cheese and mayo.
Spread over beef mixture. Bake uncovered 15 minutes.
Let stand 15 minutes before serving. Garnish with paprika, bell pepper slices and green onion curls if desired.