Slightly different tamale pie

Since purchasing a couple bags of cornbread stuffing I decided to use one bag in my tamale pie recipe.  Hmph! 

As it turns out, there was no net savings in time involved, prep time about the same.

Roast three peppers, 20 minutes.
Saute chopped onion, chop strips of breakfast style beef, open can of whole olives and slice in half to check for pits, open can of tomatoes.  Simmer 30 minutes, put in 8 ounces of ricotta cheese, chop roasted peppers, open bag of cornbread mix in a VERY LARGE BOWL, add slightly cooled mixture of meat and veg.  Pour into suitable sized casserole dishes, 350 degree oven for 45 minutes, top with frozen onion rings, for another 20 minutes. 

You can eat it hot, you can cool it off and eat it cooler.  Got two bunches out of this and will pop a well wrapped one into the freezer. Very tasty!  One of the peppers was a largish jalapeno and gave the dish a bit of a kick. Yummy!!