Years ago, I had a dish called “tamale pie” that tasted very much like the traditional tamale without the slow, laborious preparation method required of real tamales. So, I set out in search of a recipe I could use to re-create this dish. My search yielded several recipes that used a cornbread-like topping, not like the masa-dough-like topping I preferred, so they were quickly eliminated from consideration. That left me with just a few recipes available. I read through them and picked out what I felt were the best elements and cooking methods of each and created my own MODIFIED Tamale Pie recipe. It was a huge hit with my family, and I don’t think I’d change even one ingredient. Fairly quick and easy, made with easy-to-procure, inexpensive ingredients, and it makes a lot, enough to feed a large, hungry crowd and have leftovers for the next day (and it reheats VERY well).

Tamale Pie

Serves 6-8

Ingredients

1 Pound Ground Beef, Round or Chuck
½ Medium-Size Sweet Yellow Onion, chopped
1 Jalapeno Pepper, seeded and chopped fine
1 Tablespoon Olive Oil
2 C Pinto Beans, Freshly Prepared or Can
1 C Corn, Freshly Cut from Cob, Frozen, or Can
3 Tablespoons Good-Quality Chili Powder
2 Teaspoons Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
½ Teaspoon Coriander
1 Teaspoon Salt
½ Teaspoon Pepper
2 Cups Tomato Sauce
Non-Stick Cooking Spray
1 Cup Corn Meal
1 Cup Water
2 Cups Chicken Stock
1 Teaspoon Fresh Garlic, finely minced
2 Tablespoons Oil (Vegetable or Corn) or Softened Butter
8-Ounces Sharp Cheddar Cheese, shredded
Sliced Black Olives
Sour Cream
Green Onions, chopped

Directions

1.       Preheat oven to 375-degrees.
2.       In small bowl, mix 1 cup of corn meal with one cup of cold water, allow to soak while you prepare meat mixture.
3.       In large, pre-heated skillet (preferably cast iron), add 1 tablespoon of olive oil; brown onions and chopped pepper; when onions are translucent and limp, remove to small bowl.
4.       In same skillet, brown ground beef on medium heat, chopping meat into tiny bits as it cooks; add salt, pepper, garlic powder, onion powder as meat is cooking.
5.       When beef is browned well, drain off excess fat (if any).
6.       Add reserved onion/pepper mixture, chili powder, cumin, coriander, tomato sauce, corn,and pinto beans; mix well and allow to heat through on low heat.
7.       Simmer on low approximately 15 minutes.
8.       Stir in black olives and turn off heat, leaving skillet on burner to stay warm.
9.       In a medium saucepan, bring 2 cups of chicken stock to a boil, add corn meal-water mixture and 1 teaspoon of freshly minced garlic.
10.   Stir cornmeal mixture constantly until it comes back to a boil; reduce heat and cook on medium-high heat for five minutes, continuing to stir constantly so that it does not burn to the bottom of the pan. (Note: add more chicken stock for too-thick mixture.)
11.   Remove cornmeal mixture from heat and stir in 2 tablespoons of corn oil or butter.
12.   Spray bottom of a 13”x9” baking dish.
13.   Add meat mixture and spread out in even layer.
14.   Top with dollops of cornmeal mixture; then spread evenly over entire top of meat layer.
15.   Add shredded cheddar cheese over entire top of cornmeal layer.
16.   Bake for 20-25 minutes until cheese is bubbly and cornmeal layer is done through.
17.   Serve with sour cream and chopped green onion garnish.