1 pound lean ground beef (15% fat or less) or ground turkey
1 cup chopped onion
½ cup chopped green bell pepper
1 (15-ounce) can beans (kidney, black or pinto), drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can corn, drained or 1½ cups frozen corn
1 teaspoon to 1 Tablespoon chili powder (to taste)

Cornmeal topping
1 cup cornmeal
4 cups water
¼ teaspoon salt

1. Preheat oven to 350°F.
2. In a frying pan over medium heat, cook ground meat stirring often to crumble meat into small pieces.
3. Add onion and green pepper; continue cooking until onion and pepper are softened. Remove from heat and drain meat mixture.
4. Stir in beans, tomatoes, corn, and chili powder. Stir to mix everything together.
5. Transfer mixture to a 2 quart oven safe baking dish or a 9 inch x 13 inch baking pan.
6. Prepare cornmeal topping: In a 2 quart or larger pan, bring 3 cups of water and salt to a boil. Stir remaining 1 cup of water and 1 cup of cornmeal together in a small bowl. Add cornmeal/water mixture to boiling water in pan and stir constantly until cornmeal is cooked and thick.
7. Spoon cornmeal topping over meat mixture in baking dish or pan.
8. Bake in oven for 30 minutes until steaming hot.

Variation: Vegetarian Tamale Pie - Leave out meat and add an additional can of beans and 1 cup shredded cheese.

Note: You may substitute cornmeal topping with a cornbread mix. Prepare mix according to directions on box and top the casserole.