South of the Border Hot Dog Tamale Pie

• chopped onion1 cup

  1

• chopped green pepper1⁄2 cup

  1/2

• butter↗2 tablespoons

  2

• hot dogs↗5 -6

  5 -6

• (16 ounce) can pork and beans in tomato sauce1

  1

• (12 ounce) can whole kernel corn (drained)↗1

  1

• (8 ounce) can tomato sauce↗1

  1

• chopped pitted ripe olives1⁄4 cup

  1/4

• garlic clove (minced)↗1

  1

• sugar↗1 tablespoon

  1

• chili powder↗2 -3 teaspoons

  2 -3

• shredded American cheese1 1⁄2 cups

  1 1/2

• yellow cornmeal↗3⁄4 cup

  3/4

• cold water2 cups

  2

• salt↗1⁄2 teaspoon

  1/2

Step-by-step instructions

1. 1

   Pre Heat oven to 375 degrees.

2. 2

   In a large skillet, cook onion and green pepper in butter til tender but not brown.

3. 3

   Cut Hot Dogs into 1/2-inch pieces. Stir into skillet along with beans, corn, tomato sauce,olives, garlic, sugar, chili powder and a dash of pepper.

4. 4

   Simmer uncovered, til thickened, about 30 minutes.

5. 5

   Add cheese. Stir until melted.

6. 6

   Turn misture into a greased 9 x 13 casserole dish.

7. 7

   Place 2 cups cold water in a sauce pan. Stir in corn meal and 1/2 teaspoons salt. Cook and stir until very thick (1/2 to 1 minute after mixture comes to a boil).

8. 8

   Spoon over the hot mixture forming a lattice design.

9. 9

   Bake at 375 degrees for 25 to 30 minutes.