Hot Tamale Casserole

Yet another yummy casserole that may not look too pretty.

We liked this meal.  It's not the quickest to put together . . . but will make it again when we want something a little different.

Hot Tamale Casserole
~ from Taste of Home February/March 2010

2 cups water
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornmeal
1 1/2 lbs lean ground beef (90% lean) We used 3/4 lb ground beef.
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 16 oz can kidney beans, rinsed and drained
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 2 1/4 oz can sliced ripe olives, drained
2 tsp chili powder
2 tsp minced fresh cilantro We kinda "forgot" to put this in . . .
3/4 cup shredded cheddar cheese

In a small heavy saucepan, bring the water, salt and cayenne to a boil.  Reduce heat to a gentle boil; slowly whisk in cornmeal.  Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.

Meanwhile, in a large skillet, cook the beef onion, green pepper and garlic over medium heat until meat is no longer pink.  Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.

Spread polenta into a greased 8-in square baking dish.  Top with meat mixture.  Cover and bake at 350 for 25 minutes.  Sprinkle with cheese.  Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.