Tamale Pie with Cornmeal Crust

Crust:
2 1/2 cups cold water
1/2 tsp. salt
1 1/4 cups yellow cornmeal
1/2 tsp. chili powder

Filling:
1 cup chopped onion
1 cup chopped green pepper
1 lb. ground beef*
1 (15.5 oz.) can tomato sauce
1 (8 oz.) can whole-kernel corn, drained
1 to 2 cloves garlic, minced
1 Tbsp. sugar
1 tsp. salt
2 to 3 tsp. chili powder
dash of pepper
1 cup shredded Mexican blend cheeses

Make crust:
Combine all ingredients in a saucepan. Cook over medium heat until thick, about 10 minutes, stirring frequently. Reserve 3/4 cup. Line sides and bottom of buttered 1-1/2 quart casserole with rest of mixture.

Make filling:
Cook onion and green pepper in a little hot oil until just tender.

Add meat; brown lightly. Add next 8 ingredients, simmer 20 to 25 minutes, until thick.

Add cheese, stir until melted. Spoon into cornmeal crust. Spread remaining cornmeal mixture over the top.

Bake at 375F about 30 minutes.

*NOTE: I prefer to use shredded beef; this is an excellent use for leftover chuck roast.