Tamale Pie

Filling:
1 lb lean gr. beef
1 c. chpt onion
1 green bell pepper, chopt
1 15 oz can tomato sauce
1 28 oz can chpt tomatoes
1 16 oz can corn, drained
1 small can sliced ripe olive
2 cloves minced garlic or equivalent
1/2 tsp salt, 2 tsp chili powder
1 c. grated Cheddar or Mexican blend cheese

Crust:
1 c. cornmeal
3 1/2 c. water
1 tsp salt
1/2 tsp chili powder (opt.)
2 Tbs butter

Brown groung beef w/onions and green pepper; drain well. Add the rest of the filling ingredients except the cheese. Heat to boiling; reduce heat and simmer, uncovered, until thickened...abt. 20 minutes. Stir in cheese until melted. Set filling aside.

In a saucepan, combine crust ingredients except butter. Cook over medium heat, s tirring constantly, until thick. Stir in butter. Spread half of the mixture into a greased baking pan (12x8"). Spoon filling over bottom crust, top with rest of cormeal mixture. Bake at 375 for 45 minutes. If desired, sprinkle 1/2 c. cheese over the cvrust about 5 minutes before the casserole is done. Remove from oven and let sit for a while. This is a "comfort food" which my mother used to make all the time. It is especially good the next day. In fact it is something that might be better to make the day ahead, then refrigerate and reheat a day or so later. The crust seems to set up better after being cold.
Serves about 6.

Avocado Relish

I got this recipe off the food network. It is supposed to be a relish that goes on top of your hamburger. I made it when we camped this weekend and there was barely any left for the hamburgers because everyone was eating it with chips like it was guacamole. Since I'm not a big guac fan, I didn't eat it but everyone LOVED it.

2 chopped Hass avocados

1/2 diced small onion

1 minced jalapeno

juice of 1 lime

3 tablespoons chopped cilantro

salt and pepper