Tamale Pie

Who doesn’t like pie?? This is a great dish for a potluck or just to enjoy for a weekend dinner. The textures and flavors go so well together.

As a kid, my grandmother would always have tamales whenever I would visit. Granted, her tamales came from a can, but I loved peeling away the paper and eating them – as many I could – without knowing how they were truly made. These days, I prefer my tamales in pie form. Just as delicious without the corn husks.

SOFTWARE

·         1 T. olive oil

·         1 yellow onion, medium, diced

·         1 green pepper, small, diced

·         1 lb. ground beef

·         2 T. chili powder

·         1/2 t. oregano

·         10 oz. can tomatoes with green chiles

·         16 oz. can black beans, drained, rinsed

·         11 oz. can corn kernels, drained

·         3/4 c. yellow cornmeal

·         1 1/4 c. water

·         Shredded cheese (something melty)

METHOD

1.       Heat the oven to 350 degrees.

2.       In a medium skillet over medium heat, add the oil. When it is warm, add the onions and green peppers, stirring and cooking for about 5 minutes.

3.       Add the ground beef, breaking it up and mixing with the vegetables. Cook until the meat is no longer pink.

4.       Stir in the chili powder, oregano, tomatoes, beans, and corn. Reduce the heat to medium low and cook for 8-10 minutes.

5.       While the meat mixture is cooking, blend together the cornmeal and water in a medium sauce pan over medium heat.

6.       Stir often, and keep an eye on this. When the cornmeal and water become a doughlike substance, remove from the heat.

7.       In a 2 quart casserole dish (round is best for a pie configuration), coat with nonstick spray.

8.       Add the meat mixture into the dish. Spread the cornmeal across the top of the meat as a layer.

9.       Spread the shredded cheese across the top to cover the cornmeal.

10.   Place the dish in the oven and cook for 35 minutes.

11.   Remove and let cool for a few minutes before serving.

12.   Enjoy.

VARIANTS

If you want a little spicier, add some pickles jalapenos on top of the cornmeal layer before topping with the cheese. Cumin instead of oregano also works well for this dish.