1 c. yellow corn meal
1 c. cold water
3 c. boiling water
1 tbsp. butter
1 tsp. salt
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper
3 tbsp. cornmeal (yellow)
1 can (16 oz.) whole tomatoes
1 can (16 oz.) kidney beans
1-2 tbsp. chili powder
1 tsp. salt
1/2 tsp. crushed dried chilies
1/4 tsp. garlic salt
1/2 c. shredded Cheddar cheese

Heat oven to 350 degrees. Mix 1 cup cornmeal with cold water in 2 quart saucepan. Stir in boiling water, butter and 1 teaspoon salt. Cook over medium heat, stirring constantly until mixture thickens and bubbles; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Spread evenly over bottom and sides of greased 3 quart casserole. Bake uncovered 15 minutes.

While cornmeal crust is baking, prepare filling. Cook and stir ground beef over medium heat until light brown; drain. Stir in onions, bell pepper, 3 tablespoons cornmeal, tomatoes, beans, chili powder, salt, chilies and garlic salt. Pour into crust. Sprinkle with cheese. Bake uncovered until bubbly, about 35 minutes. 8 servings.