2 1/2 c. cold water
1/2 tsp. chili powder
1 1/4 c. yellow cornmeal

Combine all ingredients in a saucepan over medium heat. Cook until quite thick and stiff, about 10 minutes, stirring frequently. Set aside 3/4 cup. Line sides and bottom of 1 1/2 quart casserole with the rest of the mixture.

TAMALE PIE FILLING:

1 3/4 c. chili beans
1/2 c. chopped green pepper
1/2 c. drained, sliced ripe olives (2 1/4 oz. can)

Combine all ingredients in a saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded tablespoons of remaining crust. Bake in a moderate oven (350 degrees) for about 25 minutes.