Tacos

Makes: 6-8 tacos

1 lb. ground beef

1/2 c. onion, chopped

1/2 tsp. salt

1 (8 oz.) can tomato sauce

1/4 tsp. garlic powder

1/8 tsp. ground red pepper

1/4 tsp. chili powder

1/8 tsp. oregano

Corn tortillas

Taco toppings of your choice (lettuce, tomato, shredded cheese, cilantro, taco sauce, etc.)

In a large skillet, brown ground beef with onion and salt; drain fat. Add remaining ingredients to skillet (excluding tortillas and toppings) and simmer 15 minutes over low heat. While taco meat is cooking, heat a small amount of oil in a small skillet. When oil is hot, place one tortilla at a time into the skillet. When the first side is lightly browned, flip tortilla and lightly brown the second side. Repeat for all additional tortillas depending on how many tacos you plan to make.

Scoop 1/4 cup taco meat into each taco shell and top with your favorite taco toppings. Enjoy!

Notes: Tacos are a favorite in our house and lots of families make Taco Tuesday a traditional each week. What I love about this recipe is the tomato sauce because it helps hold the meat together in the taco shell and you lose less meat out the back of your taco. Plus by making your own taco seasoning, you know exactly what ingredients are in your dinner. If you prefer to have crispy taco shells that hold their shape then add more oil to your skillet and hold the tortilla in a traditional taco shell shape as it cooks in the oil. Then be sure to cook both sides of the tortilla.

Recipe from my mom, Kay.

Beef Fajitas

Serves: 4

1 lb. beef steak, cut into strips
2 T. oil
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 green bell pepper, cut into strips
1/2 onion, cut into strips
Flour or corn tortillas
Toppings: cheese, fresh cilantro (optional)

In a medium bowl, combine oil, cumin, garlic powder, salt and pepper. Add in beef strips and toss to coat. Marinate in the refrigerator for at least 30 minutes. In a large skillet over high heat, saute the beef strips in marinade with bell pepper and onion strips for 6-8 minutes or until beef has cooked through and the peppers and onions have softened. Serve in warmed tortillas and top with cheese and cilantro.

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Tips: These fajitas were easy to put together and tasted wonderful! We used top sirloin steak that we already had in the freezer so our beef was very tender. Obviously there are a plethora of good toppings for fajitas including guacamole, sour cream, salsa, pico de gallo, etc. Cheese and cilantro are what our family used. My husband and I chose to use corn tortillas and heated them slightly in the same skillet we cooked the meat in. I highly recommend doing this. I did use flour tortillas for the kids, however since I could roll them up burrito-style and make it easier for them to hold.

Recipe from The $5 Dinner Mom Cookbook

Cider Stew

Serves: 6

2 lbs. stew beef, cut into 1-inch cubes
2 T. butter
1/4 c. flour
2 c. water
1 c. apple cider
1/2 c. steak sauce
2 tsp. dried thyme
1/2 tsp. pepper
1 bay leaf
3 medium potatoes, peeled & cubed
3 medium carrots, sliced
1 medium onion, chopped
1 (15 oz.) can cut green beans, drained

In a large saucepan over medium heat, brown beef in butter. Stir in flour. Gradually stir in water, cider and steak sauce. Bring to a boil over high heat; stir in thyme, pepper and bay leaf. Reduce heat to low; cover and simmer 2 hours. Add potatoes, carrots, onions and beans. Cover and cook for 30 minutes more or until vegetables are tender. Discard bay leaf before serving.

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Tips: This was a tasty stew with a unique flavor thanks to the apple cider. It was a tiny bit on the sweet side so I would suggest not increasing the apple cider if you need more liquid but using more water or some of the liquid from the can of green beans. I also used Country Bob's Sauce (which is a good sauce) but next time I think I'll stick with A-1 because it is less sweet. I love making Baking Soda Biscuits when ever I make stew. If this beef stew isn't quite what you're looking for, check out Beef & Veggie Stew, French Beef Stew or Easy Beef Stew.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Tomato Meatloaf

Serves: 4-6

Meatloaf:
1 lb. ground beef
1 (8 oz.) can tomato sauce, divided
1/4 - 1/2 c. onion, chopped
1 tsp. Italian seasoning
1/2 tsp. pepper
1/2 tsp. salt (or less)
1/4 c. crushed saltine crackers (about 4-6 crackers)
2 eggs, beaten
3 tsp. ketchup

Gravy:
1 (15 oz.) can Italian stewed tomatoes, chopped
1 tsp. flour
Water

Meatloaf: Mix 3/4 cup tomato sauce into ground beef. Mix in onion, Italian seasoning, pepper, salt and saltines. Once meat mixture is well combined, add in eggs. Pat down into 9 x 5 loaf pan. In a small bowl, combine remaining tomato sauce and ketchup. Pour over meatloaf, sprinkle with small amount of salt & pepper. Bake at 350 degrees for 40-50 minutes.

Gravy: When meatloaf is done, carefully drain off juice into small saucepan. In a small container or bowl, mix flour and small amount of water until smooth. Stir into saucepan. Cover meatloaf and put back in turned off oven. Cook gravy for 2-3 minutes over medium heat. Slow pour in juice from can of tomatoes. Turn heat down. Add 1/2 can tomatoes. Add water if needed. Cook 5 minutes or until desired thickness.

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Tips: This is my mother-in-law's meatloaf and I like it because it has a gravy that you make specifically to compliment the meat. The gravy can be a little bit of work but tastes great over the meatloaf as well as mashed potatoes. I will try to share my mom's Italian Meatloaf recipe with you soon.

Recipe from my mother-in-law, Connie.

Meat Pies

Makes: 2 pies, Serves: 4-6

2 boxes (15 oz.) refrigerated pie crusts
5 medium potatoes, peeled and sliced
1/2 tsp. salt
2 lbs. ground beef
1 medium onion, diced
1 1/4 tsp. seasoned salt
1 1/2 tsp. poultry seasoning

Remove pie crusts from refrigerator and allow to come to room temperature. Meanwhile, boil potatoes with a pinch of salt for 20-25 minutes or until tender. In a large skillet, brown the beef and onion over medium heat; drain. Drain potatoes and mash with a potato masher. Stir potatoes, seasoned salt and poultry seasoning into meat mixture. Set aside to cool. Line two pie plates with one pie crust each and fill evenly with meat mixture. Cover with top crusts and trim and seal edges. Cut slits in the top to vent.

To cook immediately, bake at 400 degrees for 40-45 minutes or until golden brown. Cover edges of crust with foil to keep from burning. To freeze, wrap the pis in plastic wrap then heavy-duty foil. Label and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before cooking then following baking directions above.

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Tips: It was great to make one meal for dinner and know I was making another night's dinner at the same time. If you are going to cook one pie right away you do not need to let the meat for that pie cool. The meat only needs to cool so that your freezer doesn't have to work so hard. I think the next time I make this I might add a can of cut green beans into the mix. It would add an extra vegetable as well as some extra moisture. The pie that I froze baked up just as well as the one I made fresh.

Recipe adapted from Make Ahead Meals for Busy Moms

Beef & Rice Casserole

Serves: 4

3/4 lb. ground beef
1/2 c. onion, chopped
1 c. white rice
3 c. water
1 tsp. olive oil
1 can (15 oz.) diced tomatoes, undrained
1 tsp. Italian seasoning
1 tsp. garlic powder
Salt and pepper
1 c. shredded Mozzarella cheese

In a skillet, brown the ground beef with onion. Drain the excess fat. Set aside. In a 8-inch square baking dish, combine rice, water, oil, tomatoes, Italian seasoning, garlic powder, salt and pepper. Stir in cooked beef and onions and cover with foil. Bake at 350 degrees for 1 hour. Remove from oven, uncover and fluff with fork. Top with shredded cheese and return to oven. Bake for another 10 minutes or until cheese has melted. (See tips for high altitude)

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Tips: This was a simple, tasty casserole that was good for the whole family. I found that my casserole needed about 10 extra minutes with the foil off before I put the cheese on and back in the oven. I think this was probably just a high altitude thing since rice takes longer to cook up here.

Recipe from The $5 Dinner Mom Cookbook

Porcupine Meatballs

Serves: 4-6

1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. onion, chopped
1 t. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 lb. ground beef
2 T. oil
1 can (15 oz.) tomato sauce
1 c. water
2 T. brown sugar
1 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1 1/2-inch balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain. Combine remaining ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

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Tips: These meatballs were tasty and easy to put together. I think the picture looks a little more like meat lumps in tomato sauce but you'll have to take my word that they were good. I always find it easiest to mix ground meat with my KitchenAid Stand Mixer. It saves you from having to worry if you got all the ingredients mixed in evenly. In case this isn't quite what you're looking for, check out my other meatball recipes. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe from Taste of Home Mom's Best Meals

Potato Topped Meatloaf

Serves: 4-5

1 can (14 oz.) brown gravy, divided
1 1/2 lbs. ground beef
1 c. bread crumbs
1/4 c. onion, finely chopped
1 egg, slightly beaten
1/2 t. salt
1/8 t. pepper
2 1/2 c. hot mashed potatoes (3-4 medium potatoes)
1 T. butter, melted
Paprika

Combine beef, bread crumbs, onion, egg, salt, pepper and 1/4 cup of gravy; mix well. Pat into a greased 9 x 5 loaf pan. Bake at 350 degrees for 1 hour. Remove from oven and carefully drain fat. Spread potatoes over top and sides of meatloaf. Drizzle with melted butter; garnish with paprika. Return to oven; bake additional 20 minutes. Let stand 5 minutes. Heat remaining gravy and serve with meatloaf slices.

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Tips: I am very particular about my meatloaf. My mom's and mother-in-law's meatloaf recipes are usually the only two that I consider good enough to grace our table. But this one caught my attention with the potatoes on top and I though I would give it a chance. I will admit that it was a worthy opponent. Any jar or can of brown gravy will work since only a 1/4 cup needs to be measured. I always use my KitchenAid Stand Mixer when I mix meat otherwise it kills your arm. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from Favorite Brand Name Best-Loved Recipes of All Time

Comfort Meatballs

Serves: 6

Meatballs
1 1/2 lbs. ground beef
3/4 c. quick oats
1 c. milk
2 T. minced onion
1 t. salt
1/2 t. pepper

2 T. oil
1/2 c. flour

Sauce
1 c. ketchup
2 T. sugar
3 T. vinegar
2 T. Worcestershire sauce
3 T. minced onion

In a large bowl, combine all meatball ingredients (excluding oil & flour); mix well. Roll into tablespoon-size meatballs and refrigerate for 30-45 minutes to firm. Heat oil in a large skillet over medium heat. Roll each meatball in flour and cook in the oil until light brown. Once they are browned, place them in a greased rectangular baking dish. In a small bowl, stir together sauce ingredients and pour evenly over meatballs. Bake at 350 degrees for 45 minutes or until bubbly and hot.

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Tips: These were delicious meatballs and are great over hot mashed potatoes or buttered noodles. If you like a lot of sauce then you might want to double the recipe although I felt this amount was adequate. I always find it easiest to mix meat with my KitchenAid Stand Mixer - it saves your arm the trouble. Also if you want a great new cookbook The Pioneer Woman Cooks has great recipes and beautiful pictures. It almost makes me want to ranch and have no cow experience whatsoever! I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Salisbury Steak with Gravy

Serves: 4

1 lb. ground beef
1 egg
1 medium onion, chopped
1 beef bouillon cube
1/2 c. boiling water
1/4 t. salt
1/4 t. pepper
1/4 c. cold water
2 T. flour

Mix ground beef, egg, onion, salt & pepper. Shape into patties. In a skillet, brown patties on both sides over high heat; drain. Dissolve bouillon in boiling water and pour into skillet. Simmer uncovered until desired doneness. Remove patties from skillet; keep warm. Mix together cold water and flour. Stir into remaining liquid in skillet. Mix well; bring to a boil. Cook until thickened. Serve over patties.

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Tips: These patties are easy to put together and easy to make. They are wonderful served with hot mashed potatoes on the side. As always whenever I make a recipe that I have to mix ingredients into ground meat, I use my KitchenAid Stand Mixer. Here is another Salisbury Steak recipe that uses a few extra ingredients. Patties with Mushroom Gravy is also a similar recipe. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe adapted from The Four Ingredient Cookbook

Shepherd's Pie

Serves: 4

1 lb. ground beef
1/4 c. onion, diced
1/4 t. salt
1/2 t. pepper, divided
4 medium potatoes, peeled and sliced
1/2 c. chive & onion cream cheese
1 T. butter
1 T. milk
1 can (14.5 oz.) creamed corn

In a large skillet, brown the ground beef and onion; drain. Season with salt and 1/4 teaspoon of pepper. Place the meat mixture in a greased 9-inch square baking dish. Meanwhile, boil the potatoes for 20-25 minutes or until soft. Drain and place in a large mixing bowl. Add the cream cheese, butter, milk and 1/4 teaspoon of pepper. Mix on medium speed until smooth. Pour the creamed corn evenly over the beef mixture. Spread the mashed potatoes evenly over the corn. Bake at 350 degrees for 20-25 minutes or until the corn is bubbly around the sides.


Tips: This shepherd's pie was delicious and I loved the extra flavor the potatoes had from the chive & onion cream cheese. I usually mash potatoes by hand but to save myself time I used my Kitchen Aid Stand Mixer. I did not "make-ahead" this meal so I wrote the directions accordingly. However, to use this as a make-ahead meal let the meat and potatoes cool, assemble the dish then cover with foil and refrigerate. When ready to bake, remove the dish from the refrigerator 30 minutes before baking. Uncover and bake for 35-40 minutes at the same temperature.

Recipe from Make Ahead Meals for Busy Moms 

Easy Beefy Macaroni

Serves: 4-6

1 lb. ground beef
2 garlic cloves, minced
1 jar (28 oz.) spaghetti sauce
1 pkg (8 oz.) elbow macaroni
1 container (8 oz.) sour cream

In a skillet, cook ground beef and garlic until browned; drain. Meanwhile, cook macaroni according to package directions. Add spaghetti sauce to beef; stir well and cook for 5 minutes. Drain macaroni and mix into beef mixture. Stir in sour cream and heat through.

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Tips: This was a nice easy macaroni dish to put together. The sour cream gave it a nice creamy touch. Everyone in my family gobbled it up and we even had some leftovers. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)

Chili Mac Skillet

Serves: 6-8

1 lb. ground beef
1/2 medium onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen corn
2 T. chili powder
1/2 t. salt
1/2 t. cumin
1 1/4 c. uncooked macaroni
1/2 c. pepper Jack cheese, shredded

In a large skillet, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Stir in tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook macaroni according to package directions. Drain macaroni and add to skillet. Stir until mixed together. Garnish with cheese.

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Tips: This was a wonderful chili mac dinner and my whole family loved it! My 3-year old didn't even stop to pick out the onions or peppers. (She must have been really hungry.) Everyone had seconds and leftovers for lunch the next day. Check out Kitchen Stewardship for more One Skillet Recipes that are kid & husband-approved.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Beef & Veggie Stew

Serves: 6

1 lb. beef meat, cut into 1/2-inch cubes
3 medium potatoes, cut into pieces
3 carrots, peeled and cut in thick pieces
1/2 onion, cut into pieces
1 can (15 oz.) tomato sauce
1 can (14 oz.) beef broth
1 1/4 c. spicy tomato juice
1/2 t. oregano
1/4 t. basil

Crock pot: Combine all ingredients in crockpot. Cook on high for 6-8 hours or until vegetables are tender.
Stove top: In a large pot, brown beef in a small amount of oil for 6-8 minutes. Add remaining ingredients. Heat to boiling; reduce heat and simmer 45 minutes - 1 hour or until vegetables are tender.

Tips: This stew was very tasty but not spicy in case the hot tomato juice scares you. I used Spicy Hot V-8 although I'm sure there are other brands available. London Broil was the cut of meat used in my stew but regular stew meat or any leftover beef meat should work too. I started this recipe in my crock pot but it started to make an electrical burning smell so I had to transfer it to the stove. I think a new crock pot will have to be on my Christmas wish list. I served these with Baking Soda Biscuits.

Recipe adapted from Progresso Soups & More Magazine

London Broil Teriyaki

Serves: 4

1 - 1 1/4 lb. piece London Broil, about 1 in. thick
1/2 c. soy sauce
3 T. sugar
1/2 t. ginger
1 clove garlic, minced
1 T. cornstarch
1/2 c. cold water
1/4 c. green onion, thinly chopped

Preheat broiler to high. In a small saucepan, combine soy sauce, ginger, sugar and garlic. Stir until sugar is dissolved. Remove 1/4 cup of sauce for basting. Place London broil on broiler rack and generously brush with basting sauce. Broil 4 inches from heat for 10 minutes. Turn and brush with remaining sauce. Broil an additional 5-6 minutes or until internal temperature reaches 155 degrees. While the meat is broiling, mix cornstarch with water and add to saucepan. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally until thickened, about 8-10 minutes. Stir green onions into sauce and serve over steak.

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Tips: London broil can be a tricky piece of meat to get right. If the outside of your meat gets a little overdone just cut that side off. London broil is usually a thick enough cut of beef that you won't lose much. As for this specific recipe, it was easy to put together and it was nice to have a sauce especially if you meat does turn out a bit dry. I served it with a boxed long-grain rice mix as a side dish and a salad. I also shared this recipe at Designs by Gollum's Foodie Friday.

Recipe adapted from a Time Life recipe card

Easy Beef Stew

Serves: 6-8

3 lbs. beef stew meat
3 large onions, cut into eighths
1 can (14.5 oz.) diced tomatoes, undrained
2 c. water
1 T. beef bouillon granules
1 T. brown sugar
2 T. salt
1 T. pepper
2 dried bay leaves
1 bag (1 lb.) baby carrots
1 can (14-15 oz.) green beans or 1 c. fresh green beans, cut into thirds

Spray crock pot with non-stick spray. Mix all ingredients in crock pot except green beans. Cover, cook on high for 6-7 hours, stirring occasionally. Add canned green beans during the last hour or during last 2-3 hours if using fresh. Remove and discard bay leaves before serving.

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Tips: This was an easy beef stew that I set to cook on a Friday morning before we went camping for the weekend. Right before we left, I took it out of the crock pot then all I had to do was heat it a little when we pulled into camp. I actually used some leftover London Broil and cut down the recipe proportionately. If you want more stew recipes, check French Beef Stew or Elk Stew.

Recipe from Pillsbury Pot Pies & Casseroles Magazine

Taco Casserole

Serves: 3-4

1 lb. ground beef
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 envelope taco seasoning
1/2 c. water
1 1/2 c. crushed tortilla chips
1 can (16 oz.) refried beans
1 c. (4 oz.) shredded cheddar cheese
Your preference of toppings: Lettuce, tomato, black olives, cilantro, sour cream, salsa

In a skillet, brown beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with desired toppings.

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Tips: This was a wonderful taco casserole! There is now a Post-it on this page in my cookbook with a note from my husband "Make this again soon!". The tortilla chips are a great addition and I would recommended serving some on the side as well. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Beef and Bean Macaroni

Serves: 6-8

1 lb. ground beef
1 c. elbow macaroni, uncooked
2 c. (8 oz.) cheddar cheese, shredded
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) stewed tomatoes, chopped
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 t. garlic powder
1/8 t. pepper
Crushed red pepper flakes to taste
2 T. grated Parmesan cheese

Cook macaroni according to package directions; drain. Meanwhile in a skillet over medium heat, cook the beef until no longer pink; drain. In a bowl, combine macaroni, 1 1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in beef, garlic powder, pepper flakes and pepper. Pour mixture into a greased 13 x 9 baking dish. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375 degrees for 30 minutes or until heated through.

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Tips: My whole family enjoyed this filling macaroni casserole. If you don't use red pepper flakes much consider picking up an extra packet the next time you order a pizza. (I am not encouraging you to take handfuls of red pepper packets from your local pizzeria, just one extra if you don't use red pepper flakes very often.) I think I used about 1/2 teaspoon for my family's casserole. We like things with a little kick but not so much that my 3-year old declares the meal "too picey" and refuses to eat it. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & It's a Blog Party's Delicious Dishes.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

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Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Tamale Pie

Serves: 3-4

1 1/3 c. water
1/2 c. cornmeal
1/2 c. cold water
1/4 t. salt
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 1/4 t. chili powder
3/4 c. canned diced tomatoes w/juice (about 1/2 of a 14.5 oz. can)
1 c. whole kernel corn, canned or frozen
2 T. black olives, chopped
1/2 c. (2 oz.) shredded cheddar cheese

Bring the 1 1/3 cups of water to a boil in a small sauce pan. In a small bowl, mix together the corn meal, 1/2 cup water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat for 10-15 minutes or until mixture is very thick, stirring occasionally. Pour 3/4 of the cornmeal mixture into a lightly greased 10 x 6 baking dish. Cover and chill about 30 minutes or until firm. Cover remain cornmeal mixture and set aside.
In a large skillet, cook beef, onion, pepper and garlic until meat is browned; drain. Stir in chili powder, cook 1 minute. Stir in tomatoes, corn and olives. Spoon meat mixture on top of chilled cornmeal mixture in the baking dish. Spoon remaining cornmeal mixture into 8 mounds over meat. Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese during last 5 minutes.

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Tips: I often try to avoid recipes with a lot of prep work before the casserole even goes in the oven but this tamale pie looked like something different and tasty so I gave it a try. The whole family enjoyed it (even my 1-year old). Be sure you plan ahead because it will take at least an hour to hour and a half from beginning to end. If you don't have a 10 x 6 dish, you can use any 1 1/2 quart baking dish.

When the cornmeal mixture is finished cooking on the stove it will have the consistency of set pudding. Also, I didn't try this but a cup of cooked beans mixed in with the meat would probably be very good and add additional protein. If cornmeal is not something you usually keep on hand, try making Easy Cornbread while you have it in your pantry. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter