BAKED SKILLET TAMALE PIE

BAKED SKILLET TAMALE PIE

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (14 & 1/2 –ounce) can cup-up, peeled tomatoes, undrained
1 (8-ounce ) can corn kernels, drained
1 (2.2-ounce) can sliced ripe olives, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup yellow cornmeal
1/2 cup flour
1 & 1/2 teaspoons baking powder
1 egg
2 tablespoons vegetable oil
2 teaspoons sugar
1/2 cup shredded Monterey Jack, or cheddar cheese

In a 9- t0 10-inch deep ovenproof skillet or flameproof casserole, cook beef with onion and green pepper over medium high heat, stirring often to break up beef, until beef if browned, about 5 minutes. Drain off excess fat.
Stir in tomatoes with their liquid, tomato sauce, corn, olives, chili powder, and cumin. Heat to boiling, reduce heat to low, and simmer 10 minutes.
Preheat oven to 400 degrees. Meanwhile, in a bowl, combine cornmeal, flour, baking powder, milk, egg, oil and sugar; mix well. Pour batter over beef mixture in skillet and carefully spread evenly.
Bake 18 to 20 minutes, or until cornbread is don. Immediately sprinkle cheese over top. To serve, cut into wedges.
Makes 4 or 5 servings