Enchilada Tamale Pie

This is a great, easy dinner to serve the family on a cool night. I adapted the following recipe from one that I found at Southernfood.com. I garnished each serving with guacamole and sour cream. It was delicious! You could substitute soy cheese for the cheddar or simply omit it if you are avoiding dairy. Serves 6.

Ingredients:
1 pound lean ground beef
1 chopped onion
1 can kidney beans, drained
1 can (16 ounces) whole kernel corn, drained

1 jar (16 oz.) red enchilada sauce (I prefer Trader Joe's)
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

1 small can (4 ounces) sliced ripe olives, for topping

Preparation:
Brown ground beef with onions; drain well. Add kidney beans, corn and enchilada sauce. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside. In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese and olives over the crust about 5 minutes before casserole is done. If you would like your cheese to be a bit brown, turn on the broiler and broil for a few minutes until desired doneness. Let set outside the oven for about 5 minutes.