Tamale Pie with Cornmeal Crust

In a saucepan, combine the cornmeal, salt, and water. Gradually add the evaporated milk, stirring constantly.
Add the shortening to the mixture and bring to a boil over medium heat, stirring continuously until the mixture thickens (about 5 minutes).
Remove from the heat, cover, and let cool while preparing the filling.
Preheat the oven to 375°F and grease a shallow 9x13-inch baking pan.
In a large skillet over medium heat, sauté the ground beef and onion until the onion softens and the beef is almost browned. Drain any excess fat.
Spread half of the cornmeal mixture evenly in the bottom of the prepared baking pan.
Spoon the beef filling over the cornmeal layer, spreading it evenly.
Top with the remaining cornmeal mixture, carefully spreading it to cover the beef filling completely.
Bake in the preheated oven for 35 minutes, or until the top is golden brown.
Remove from the oven and let stand for 5 minutes before cutting into squares to serve.