Tamale Pie

2 lbs. ground beef
1 onion, minced
2 minced jalepenos
1 T. ground cumin
salt and pepper
1-28 oz. can crushed tomatoes
4 c. thawed frozen corn
monterey jack cheese

Crust: Whisk 1 1/2 c. yellow cornmeal with 1 1/2 c. cold water. In a medium saucepan, bring 2 1/2 c. water, 2 t. salt and 1/4 t. pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer; stir often until very thick, 4-5 minutes. Remove from heat; stir in 4 T. butter until melted.

Preheat oven to 375. Brown beef and transfer to a bowl. Over med. heat, add 1 T. oil to skillet. Cook onion, jalepeno and cumin. Stir occasionally for about 5 minutes. Season with 2 t. salt and 1/4 t. pepper. Return beef to pan; stir in tomatoes and corn. Make crust. Pour into 10 inch round cake pans. Cool 5 minutes. Top with filling. Sprinkle with cheese. Bake on a cookie sheet about 40 minutes.