My mother did not have a recipe book or write them down. I had to watch and then put it down i writing myself. In 1960 I discovered how to this in high school and wrote down her Tomale Pie.It was probably the last thing she made for all us because she knew we loved it. We would put the green chiles chopped in with the olives today, but AzaLee did not.
1IN large skillet,brown the ground beef, draining as neccesary. Add and brown chopped onion and bell pepper. Add one can of creamed corn, tomatoes without draining and add olives, chopped or broken, and old fashioned mild chile powder,such as Grandma's Chile Powder. (Or, heat it up to your liking!)
2Stir and cook mixture until all is very hot and comes to a boil. Meanwhile, make a paste of one cup of cornmeal and 1/2 cup of flour with 1/2 hot water. Pour into the skillet of meat mixture. Cook on medium heat until the mixture is thickened. At this point, add two eggs beaten together, and pour in, stirring until they are completely absorbed.
3Pour into large rectangular ovenproof glass pan. You can let it set up at this point,refrigerated and covered tightly with foil or glass, before adding the cheese, from two hours to overnight. Top with cheese and heat through in oven at 350 degrees for about 25 minutes, uncovered until cheese is all melted but not burned. Remove and stand a few minutes before cutting to serve.