Tamali Pie

• 1 (15 ½ oz.) can red kidney beans
• 1 (15 ½ oz.) can Niblets corn
• 2 ½ lb. lean ground beef
• ½ tsp. garlic powder
• 1 tsp. chili powder
• 1 large onion
• ½ bell pepper
• 3 (6 oz.) cans tomato paste (unsalted)
• 6 oz. water
• 12 fresh mushrooms, washed
• Water for corn meal
• 1 ¼ c. corn meal

Rinse beans and corn in a collander, using cold water, and set aside. Sauté meat in large Teflon pan. Add seasoning, onion, and bell pepper which have been finely chopped. Mix tomato paste with water and add to meat. Add corn, beans, and sliced mushrooms. Cover and let simmer 1 hour. Watch carefully and add water, if necessary. Boil 2 ½ cups water and slowly mix in corn meal, stirring constantly. Cook over low heat about 5 minutes. Line 13 x 8 ½ inch casserole dish with corn meal, carefully pressing up sides of dish, reserving some for top. Pour meat mixture into dish and cover with reserved corn meal. Sprinkle with additional chili powder. Place in 350 degree oven and bake for 35 minutes.

for Hot Tamali Pie, add 1 - 2 tsp. cayenne pepper