1 tsp. salt
1/2 c. yellow cornmeal
3 c. boiling water
1 1/2 c. ground, cooked leftover beef
2 c. rich beef stock
1/4 sm. clove garlic, chopped
1 1/2 tsp. chili powder
1/2 tsp. salt

Sift the 1 teaspoon salt and cornmeal gradually into the boiling water and cook with constant stirring for about 10 minutes. Cool. Mix meat and meat stock (lacking meat stock, make a broth of bouillon cubes or meat extract paste); add the garlic, chili powder, and the salt (if needed). Line the sides and bottom of a casserole with the cornmeal mush. Fill with the meat mixture. Spread the rest of the mush over the top or drop by spoonfuls. Bake in a hot oven (425 degrees) until top and sides are browned or for about 25 minutes. Serve directly from casserole. 4 to 5 servings.