Food - News

Beef And Cornbread Tamale Pie Recipe
By STEPHANIE RAPONE AND MASHED STAFF
Ingredients:
- 2 teaspoons vegetable or canola oil
- 1 lb lean ground beef
- ½ yellow onion, chopped
- ½ green bell pepper, chopped
- 1 ½ teaspoons salt, divided
- 14.5 oz can tomato sauce (plain)
- 10 oz frozen corn
- 4 oz can sliced black olives, drained
- 1 tablespoon sugar
- 2 teaspoons chili powder - 6 oz sharp cheddar cheese, grated
- ¾ cup yellow cornmeal
- 2 cups water
- 1 tablespoon butter Servings: - 6 slices

Total Time: - 15 minutes prep, 60 minutes cook
1. Heat 14” oven-safe skillet or braising pan on med-high heat. Add oil, then add ground beef, yellow onion, bell pepper, and 1 tsp salt. Stir to combine.

2. Stir in tomato sauce, cover with lid, and cook for 5 min. Then add the corn, black olives, chili powder, sugar, and stir to mix. Simmer uncovered on low for 10-15 min., stirring every 5 min.
3. Preheat the oven to 375 F.

4. For cornmeal topping — add water, cornmeal, and remaining salt into a medium saucepan. Whisk continuously over medium heat, until thick, then turn off heat, and whisk in the butter. Spoon the cornmeal over the meat mixture evenly.
5. Bake 30 min., until cornmeal sets, then sprinkle with cheese, and bake 10-15 min. more until cheese is melty and golden.

6. Rest for 10-15 min., and top with sour cream and your favorite Mexican hot sauce to serve.