1 1/2 c. yellow cornmeal
1 1/2 c. cold water
1 1/2 tsp. salt
4 1/2 c. boiling water

FILLING:

1 tbsp. oil
2 cloves garlic, minced
2 c. chopped onion
1 lb. ground beef
1/2 teaspoon salt
1/2 c. chopped green pepper
1 (16 oz.) can tomatoes
1 c. beef broth
1/2 c. kidney beans
2 tsp. chili powder
1 tsp. oregano
1/4 tsp. ground pepper

Preheat oven to 350 degrees. To prepare filling: Heat oil in skillet. Cook garlic, onion, green pepper and beef until browned. Add broth, salt, kidney beans, spices and tomatoes. Simmer for 15 minutes.

To prepare crust: Mix cornmeal with water and salt. Stir in boiling water, cook until thickened. Cover and cook over low heat for 10 minutes. Stir often. Cool, stirring often. Spread about 2/3 of cornmeal around sides and bottom of a large casserole dish (greased with butter). Spoon in filling. Top with remaining cornmeal. Bake for 40 minutes. (Can be prepared ahead and refrigerated. Just add 20 minutes to cooking time.)

Serves 8.