Potato Tamale Pie

4 lbs. lean ground beef
12 oz. onions, chopped
2 tsp. vegetable oil
5 lbs. Washington State Russet Potatoes, chopped
1 tbsp. +1 1/2 tsp. salt
1/4 cup chili powder
2 cups water
4 lb. 6 oz. corn, whole kernel, drained
3 lb. 4 oz. tomatoes, called, liquid included
Toppings:
1 lb. 6 oz. coarse cornmeal
3 qts. water
1 1/2 tsp. salt
1 lb. lowfat cheddar cheese, shredded

Brown ground beef in oil. Add onions and potatoes; continue cooking until onions are softened. Add salt, chili powder and water. Bring to boil, reduce heat and simmer 15 minutes or until potatoes are tender.

Add corn and tomatoes, Simmer 15 minutes. Spray two 12x20x2inch pans with non-stick spray. Pour half of potato mixture into each pan.

Combine cornmeal, water and salt; cook 15 minutes or until mixture thickens. Pour half of mixture over potato mixture in each pan.

Top each pan with shredded Cheddar cheese.
Yield: 48 servings

Calories 219; Protein 13.6g; Fat 6.2g; Carb. 28.6g; Chol. 30mg; Fiber 3.2g; Sodium 422mg.