Mom and Tamale Pie

This recipe really reminds me of having dinner with Mom and Dad and sitting around the 1950's yellow kitchen table in the very small kitchen.

TAMALE PIE

1 lb ground beef
3/4 cups water
1 can (8 oz) tomato sauce
1 can (8 oz) corn niblets, with liquid
1 pkg (1 1/4 oz) Old El Paso Taco Mix
1/2 tsp onion flakes
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 cup sliced black olives (optional)
7/8 cup yellow corn meal
1 cup water
Sour cream (optional)

Brown ground beef in a 10 inch skillet and drain fat. Add 3/4 cup of water and stir in Taco Mix, onion flakes, cumin, chili powder, tomato sauce and corn including liquid. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in olives and pour into an 8 inch round or square baking dish.
Sprinkle corn meal over meat mixture, and carefully pour 1 cup of water into a spoon and float it on top of the corn meal. Wrap in foil and either freeze at this point or bake wrapped in foil in a 400 F oven for 40 minutes. Then unwrap and bake for 10 minutes. A dollop of sour cream is a good addition.
If frozen, heat wrapped in foil at 425 F for 45 minutes, then heat an additional 15 minutes unwrapped.
If thawed, heat wrapped in foil at 400 F for 45 minutes, then heat an additional 10 minutes unwrapped.

I made guacamole dip, too. Salsa is good with it, also.