Tamale Pie
1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk
 
Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!
Yield:
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