For the cornmeal crust-
4 cups water
¾ teaspoon salt
1½ cups cornmeal
2 tablespoons butter

Preheat oven to 350 degrees. Grease 2½-quart casserole; set aside.

Bring water and salt to boiling in medium heavy saucepan over high heat. Whisking vigorously, add cornmeal gradually and continue beating until thick and smooth; beat in butter. Spoon three-fourths of mixture into casserole and with a spoon; press over bottom and up sides. Set aside. Keep remaining cornmeal mixture covered until ready to use.

For the filling-
2 tablespoons bacon drippings or vegetable oil
1 medium yellow onion, peeled and chopped
1 small green bell pepper, cored, seeded and chopped
1 clove garlic, peeled and minced
1¼ pounds lean ground beef chuck
1 tablespoon chili powder
½ teaspoons ground cumin
1 cup canned crushed tomatoes
½ cup beef broth
¾ teaspoon salt or to taste

Heat drippings or oil in large heavy skillet over moderate heat 1 minute, add onion, green pepper, and garlic, and stir-fry until limp, about 5 minutes. Add beef, chili powder, and cumin and cook, breaking up clumps, until meat is no longer pink---about 5 minutes. Add tomatoes, broth, and salt and cook and stir for 5 minutes. Taste for salt and adjust as needed.

Spoon meat mixture into cornmeal crust and cover with remaining cornmeal mush.

Bake, uncovered, until browned and bubbly---30 to 35 minutes.