1 c. yellow cornmeal
1 c. cold water
2 c. boiling water
1 tbsp. butter
1 tsp. salt
1 lb. ground beef
2 sm. onions, sliced
1/2 med. green pepper, chopped (1/2 c.)
3 tbsp. yellow cornmeal
1 can (16 oz.) whole tomatoes
1 can (16 oz.) kidney beans, drained
1 to 2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed dried chilies
1/4 tsp. garlic salt
1/2 c. shredded taco flavored or cheddar cheese (about 2 oz.)

Heat oven to 350 degrees. Mix 1 cup cornmeal and the 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, green pepper, 3 tablespoon cornmeal, the tomatoes (with liquid), beans, chili powder, 1 teaspoon salt, the chilies and garlic salt. Pour into crust; sprinkle with cheese. Bake uncovered until bubbly, about 35 minutes. May be served on lettuce in bowls. 8 servings.