Frankfurter Tamale Pie

FRANKFURTER TAMALE PIE
Economical south-of-the-border flavor in a one dish meal. Franks, corn and beans topped with cornmeal Makes 6 to 8 servings
1 cup	Onion, chopped	250 mL
1/2 cup	Green peppers, chopped	125 mL
2 tbsp	Butter	30 mL
4 to 8	Frankfurters	4-8
16 oz	Pork & Beans in Tomato sauce	450 mL
12 oz	Whole kernel corn, drained	375 mL
8 oz can	Tomato sauce	250 mL
1/4 cup	Pitted ripe olives, chopped	50 mL
1	Clove garlic, minced	1
1 tbsp	Sugar	15 mL
2-3 tsp	Chili powder, vary to suit preferences	10-15 mL
1-1/2 cups	Cheddar cheese	375 mL
3/4 cups	Yellow cornmeal	175 mL

In large skillet, cook onion and green pepper in butter till tender but not brown. Cut franks in 1/2-inch pieces. Stir into skillet along with beans, corn, tomato sauce, olives, garlic, sugar, chili powder, and dash pepper. Simmer, uncovered till thickened, about 30 minutes. Add cheese, stir till melted. Turn mixture into greased 12 x 7-1/2 x 2 inch dish. Place 2 cups cold water in saucepan. Stir in cornmeal and 1/2 tsp. [2 mL] salt. Cook and stir till very thick (1/2 to 1 minute after mixture comes to boiling). Spoon over hot frank mixture, in a criss-cross design. bake uncovered at 375°F [190°C] about 25 minutes.

FRANKFURTER TAMALE PIE