Tamale Corn Casserole

1 c. corn meal

2 c. water

1 1/2 tsp. salt, divided

1 lb. ground beef

1/2 c. chopped onion

1/2 c. chopped green pepper

1 tsp. all-purpose flour

1 (16 oz.) can tomatoes

1 (17 oz.) can whole corn, drained

1/2 tsp. garlic salt

1 tsp. chili powder

1/2 c. shredded Cheddar cheese

Combine corn meal, water and 1 teaspoon salt in saucepan; cook until thick. Line sides and bottom of a buttered 1 1/2 quart shallow casserole with corn meal mixture. Set aside. Brown ground beef, onion, and pepper in skillet. Drain. Blend in flour, tomatoes, corn, garlic salt, chili powder, and 1/2 teaspoon salt. Simmer 5 minutes. Pour into corn meal shell. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese and bake 5 minutes longer.

Serves 6.