1 (lb.) lean ground beef
2 cloves garlic, finely chopped
1 1/2 c. cornmeal
1 c. grated cheese
1 tsp. cumin
1/4 tsp. cayenne
1/2 tsp. black pepper
1 1/2 c. skim milk
1 lg. onion, chopped
1 (28 oz.) can tomatoes
1 (15 oz.) kidney beans with juice
2 tbsp. chili powder
A dash of Tabasco
1/2 tsp. crushed red pepper
2 eggs, beaten

Saute' beef, onion, and garlic until brown. Drain fat. Add tomatoes, beans and juice, 3/4 cup corn meal, 1/2 cup cheese and spices. Cook over low heat until mixture thickens a little, about 15 minutes. Pour into casserole dish. In same saucepan, combine the milk, the rest of the corn meal, and season to taste. Stir over low heat until the mixture thickens a little. Add the remaining cheese and the eggs, stirring until smooth. Pour this over the ground beef mixture. Bake uncovered at 375 degrees for 30 minutes or until crust is light brown. Serves 8.