Texas Tamale Pie with a Cornmeal and Cheese Topping
This spicy mixture of ground beef, tomato sauce, corn, and beans is the layer beneath a delicious cornmeal topping sprinkled liberally with cheese before baking.
3tablespoons(3tablespoons)chili powder - less if you don't like spicy
½teaspoon(½teaspoon)cumin (powdered)
½cup(67g)ripe sliced olives
1½cup(246g)canned or frozen corn
215-ounce cans(425g)ranch style or pinto beans, undrained
Cornmeal Topping
½cup(60g)all-purpose flour
1teaspoon(1teaspoon)salt
1teaspoon(1teaspoon)baking powder
½teaspoon(½teaspoon)baking soda
¾cup(117g)cornmeal - yellow or white
½cup(114g)milk
½cup(115g)sour cream
1largeegg, beaten
2tablespoons(27g)vegetable oil
2-4ounces(56 g)shredded Colby, Jack, or Cheddar cheese
Instructions
Meat Layer:
Brown 1-2 large onions, chopped and 2 pounds ground beef. Drain off any fat.
Add 4 8-ounce cans tomato sauce, 1 teaspoon black pepper1 teaspoon cayenne pepper, 3 teaspoons garlic, minced, 3 tablespoons chili powder, ½ teaspoon cumin (powdered), ½ cup ripe sliced olives, 1½ cup canned or frozen corn, 2 15-ounce cans ranch style or pinto beans, undrained and pour into two 2-quart greased casseroles or one 9 x 13-inch pan and cover.
Bake at 325˚F (165˚C) for 1 to 1¼ hours. Remove the hot casserole from the oven. Immediately spread the cornbread topping recipe (seen below) over the top of the meat and bean mixture, then sprinkle with 2-4 ounces shredded Colby, Jack, or Cheddar cheese. Bake uncovered at 425˚F (220˚C) for 20 minutes. Serves 10 to 12.
Cornbread Topping:
Combine 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 cup cornmeal, in a small bowl.
Add 1/2 cup milk, 1/2 cup sour cream, 1 large egg, beaten, and 2 tablespoons vegetable oil. Stir just until combined.