Tamale Pie... in a crockpot!

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:
1 pound lean ground beef (or ground pork would work)
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives (Home Plus)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal (nicedeli.com, or check baking aisle at large stores)
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:
Brown ground beef with onions and green pepper; drain well.
Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder.
Cook over medium heat, stirring constantly, until thick.
Stir in butter.
(for oven or toaster oven)Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.

Put in the croc pot and let the cornbread and filling cook. (Obviously you can take or leave whatever you want but the main deliciousness is the cornbread in my opinion!)

courtesy Katy Doerkson