Tamale Pie

This week has been new recipe week.  I don't know.  Just happened.  But, the kids were so funny.  'Another, new recipe?!'  'This ones another winner, Mom.'  It would be condescending if it weren't so sweet and funny.  I actually liked this more than My Man.  It worked out really well because it baked for an hour and I could get it in the oven before after school crazy homework rush hour happened.

Also a Southern Living Recipe you can find here:

2 cups whole milk
1 cup plain yellow cornmeal
2 tablespoons vegetable oil
2 cups chopped yellow onion (about 2 medium onions)
1 tablespoon minced garlic (about 3 garlic cloves)
1 large green bell pepper, chopped (about 1 cup)
1 pound ground beef
2 cups tomato sauce
1 cup frozen or drained canned corn
1 cup cup drained canned sliced black olives
2 tablespoons plus 1 tsp. chili powder
2 teaspoons kosher salt
1/2 teaspoon black pepper
6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)
Sour cream (optional)
Chopped fresh cilantro (optional)

Preheat oven to 350°F. Stir together milk and cornmeal; set aside.

Heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. 

If desired, top servings with a dollop of sour cream and sprinkle with cilantro.