1 1/2 c. yellow cornmeal
4 c. water
1 tsp. salt
2 eggs, beaten
1/2 c. Cheddar cheese
2 tsp. paprika
1 lb. ground beef
1 med. onion, chopped
2 cloves minced garlic
1 (15 oz.) can tomato herb sauce
9 to 10 oz. pkg. Italian green beans

Combine cornmeal, water, and salt. Cook 15 minutes, stirring constantly. Remove from heat. Stir in eggs, cheese, and paprika. Spread half of mixture on bottom and up sides of a greased round 2 quart casserole dish. Set aside. Cook ground beef, onion, and minced garlic. Add tomato sauce and green beans. Drain off fat. Turn this mixture into casserole and cover top with remaining cornmeal mixture. Bake at 375 degrees for 1 hour. Let stand 10 minutes. Run spatula around casserole and carefully unmold pie onto serving dish. Slice into wedges to serve.