Tamale Pie

Ingredients

• 1 1/2 lb ground beef, 85/15
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1 can diced tomatoes, 14.5 oz
• 1 can tomato sauce, 8 oz
• 1 1/2 cups corn kernels
• 1/2 cup sliced black olives
• 2 cups shredded cheddar
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 2 large eggs
• 4 tablespoons unsalted butter, melted

Before you cook

• Chop the onion and bell pepper and mince the garlic.
• Shred the cheddar.
• Melt the butter and let it cool slightly.
• Heat the oven to 400 degrees F.

Steps

1. Brown the ground beef in a large ovenproof skillet over medium-high heat for 8 minutes.
2. Add the onion and bell pepper and cook 6 minutes until softened.
3. Stir in the garlic, chili powder, cumin, oregano and 1 1/2 teaspoons salt and cook 1 minute.
4. Pour in the diced tomatoes and tomato sauce and simmer for 12 minutes, until thick.
5. Stir in the corn and olives and turn off the heat.
6. Scatter 1 cup of the cheddar over the filling.
7. Whisk the cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt together in a bowl.
8. Beat the milk, eggs and melted butter together in a second bowl.
9. Pour the wet ingredients into the dry and stir just until no dry streaks remain.
10. Spoon the batter over the filling and spread it gently to the edges of the skillet.
11. Sprinkle the remaining cheddar over the batter.
12. Bake for 25 minutes, until the topping is golden and a toothpick pushed into the center comes out clean.
13. Let the pie rest for 10 minutes so the filling sets before cutting into wedges.