1 lb. boneless beef chuck, cut into 1/4 inch pieces
1 tbsp. cooking oil
1 lg. green pepper, chopped
1 med. onion, chopped
1 (8 3/4 or 7 oz.) can whole kernel corn, drained
1 (7 1/2 oz.) can tomatoes, cut up
1/4 c. tomato paste
1 or 2 fresh jalapeno peppers, seeded and chopped
1 tbsp. chili powder
1 tsp. sugar
Cornmeal Cheese Crust
1/2 c. shredded Cheddar cheese

Brown beef in hot oil. Remove with slotted spoon. Cook pepper and onion in drippings until tender. Add beef, corn, undrained tomatoes, tomato pate, peppers, chili powder, sugar, 2/3 cup water and 1/4 teaspoon salt. Bring to boiling, reduce heat. Cover and simmer 1 hour or until meat is tender (stir occasionally).

On lightly floured surface, roll dough for crust into 11x7 inch rectangle. Spoon beef mixture in 10x6x2 inch baking dish. Carefully top with crust. Bake uncovered in 425 oven 20 minutes. Sprinkle with cheese. Let stand 5 minutes.

CORNMEAL CHEESE CRUST:

Combine:

1 c. all-purpose flour
1/2 c. yellow cornmeal
1/2 tsp. salt

Cut in:

1/2 c. butter
1/4 c. finely shredded Cheddar cheese

Cut in until mixture resembles coarse crumbs. Sprinkle with 1/4 cup water, 1 tablespoon at a time, until all is moist. Form into ball.