Mexican Beef Pie - serves 6

1 lb lean ground beef
3 cloves garlic, minced
1 onion, chopped
2 tsp chili powder
1 tsp dry mustard
1/4 tsp ground cumin, hot pepper flakes, dried oregano and salt
1 can (14 oz) tomatoes
Half sweet green pepper, diced
1 can (14 oz) kidney beans undrained

Cornmeal Topping:
3/4 cup coarse cornmeal
1/2 cup all-purpose flour
1/2 tsp baking soda, salt and granulated sugar
1 cup shredded Cheddar cheese
3/4 cup buttermilk
1 egg
2 tbsp vegetable oil

In large skillet, cook beef, garlic, onion, chili powder, mustard, cumin, hot pepper flakes, oregano and salt over medium heat for 5 minutes, breaking up beef with spoon.
Stir in tomatoes, breaking up with spoon; cook, uncovered, for 20 minutes, stirring . Stir in green pepper. Arrange half in shallow 8-cup casserole; top with half of the kidney beans.
Repeat layers; set aside.

Cornmeal Topping: In large bowl, combine cornmeal, flour, baking soda, salt and sugar; stir in cheese. Stir together buttermilk, egg and oil; stir into dry ingredients just until combined.
Spread evenly over casserole. Bake in 450 F oven for about 15 minutes or until set and lightly browned.