3 strips bacon, cut in half
1 onion, chopped
1 clove garlic, minced
1 lb. lean ground beef
1 can tomato soup
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. paprika
5 green pepper rings
Black olives, halved
1 1/2 c. whole kernel corn, drained
1/2 - 1 can green chilies, diced
Corn bread batter (below)
Sauce (below)

Cook bacon until crisp and reserve. Saute onion and garlic 3 minutes. Add ground beef and brown. Stir in tomato soup, chili powder, salt and paprika. Reserve.

Arrange green pepper rings, bacon pieces and olives in wheel design in bottom of greased round 10 inch skillet or shallow casserole. Combine corn and green chilies and spoon over design. Cover evenly with meat mixture. Cover with corn bread batter. Bake at 350 degrees for 30 minutes or until corn bread is done. Remove from oven and cover tightly. Let stand 10 minutes. Invert on large serving plate. Serve with sauce. 8-10 servings.

CORN BREAD BATTER:

1 c. all-purpose flour
1 c. cornmeal
1 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. salt
1 egg
1 c. milk
2 tbsp. oil

Combine flour, cornmeal, sugar, baking powder and salt. Mix egg, milk and oil together. Pour over dry ingredients. Mix lightly and spread evenly over meat mixture.

SAUCE:

1 can (8 oz.) tomato sauce
Bottled taco sauce, to taste

Combine tomato sauce and taco sauce together and heat. Serve over tamale pie.