To make crust: Mix cornmeal with cold water and salt.
Stir into boiling water, cook until thickened.
Then cover and continue cooking over low heat for 10 minutes.
Stir frequently.
Cool, stirring occasionally.
To make filling: Heat oil in large skillet and cook garlic, onion, green pepper and beef until beef is lightly browned,stirring.
Add remaining ingredients and simmer covered about 15 minutes.
Spread about 2/3 of the cornmeal around sides and bottom of a buttered 1 1/2 quart casserole.
Carefully spoon in filling.
Top with remaining mush.
Bake in a 350° F.oven 30 to 45 minutes.
This casserole can be prepared in advance, refrigerated, and baked at serving time.
Add 15 to 20 minutes to baking time.