Today I made a beef tamale pie with a cheesy, corn bread topping. I bought ground beef and didn’t know what to do with it, besides the same old stuff I always do, so I googled recipes and decided on this one. I halved it to fit into an 8/11 shallow baking dish, if you want to make one the way the recipe calls for, in a 9/13 baking dish; just double what I’ve listed below. Enjoy!
Beef Tamale Pie (with cheesy top)
- 3/4 lb. ground beef (I prefer grass-fed, it’s better for you.)
- 1 1/2 tbsp. olive oil
- 1/2 large onion (or a small one)
- 1 clove of garlic
- 1/4 c. chopped bell pepper
- 1 can of diced tomatoes (14.5, undrained)
- 1 small can of corn (or half of the regular, or the whole thing, get crazy!)
- 1 1/4 tsp. salt
- 3/4 tsp. chili powder
- 1/8 tsp. pepper
- 1/4 c. yellow cornmeal
- 1/2 c water
- 1/4 c. sliced ripe olives
- 3/4 c. whole milk
- 1/2 tsp. salt
- 1 tbsp. butter
- 1/4 c. cornmeal
- 1/2 c. shredded, cheddar cheese (try to find it without all that orange dye)
- 1 egg, slightly beaten
Preheat your oven at 375 degrees. In a large skillet, heat olive oil and brown beef. Add onion, bell pepper, garlic, cook 2 minutes. Pour off grease (I didn’t do this because I used grass-fed, and there isn’t any) stir in tomatoes, corn and seasonings. Cook 5 minutes more. Meanwhile mix 1/4 c. of cornmeal with a 1/2 c. of water and stir into the mixture. Cover and cook on med-low to medium for 10 mins. (I say this because I cooked mine on medium and some got stuck so it sort of depends on your stove) Add olives and pour into baking pan.
Now mix the topping. Heat the milk, butter, and salt over the stove in a small saucepan. Add 1/4 c. of cornmeal and stir until smooth. Remove from heat and stir in egg and cheese. Pour mixture around the edge of casserole, and then middle. Bake at 375 degrees for 20-25 minutes. Let stand, and serve. You can really garnish this dish however you’d like, more olives, sour cream, salsa, cilantro, the possibilities are endless. Happy Monday!
P.S. I got a new cookbook…..