Tamale Pie
This is like a Mexican Shepherd’s Pie! Use more or less spices to suit your tastes.
6 cups water
1½ cups of yellow cornmeal
Pinch of salt
½ cup butter
2 tablespoons olive oil
2 onions, chopped
3 garlic cloves, minced
1 green bell pepper, seeded and chopped
¾ pound ground sausage
2 tablespoons chili powder (or more to taste)
1 pound ground beef (extra lean)
3 cups canned tomatoes, chopped coarsely
3 cups canned corn, drained well
Optional: ½ to 1 teaspoon of minced jalapeno peppers (depending on taste)
1 to 2 cup pitted black olives, sliced
8 ounces grated Mexican blend or cheddar cheese - Note: I use Cabot Cheese! (Check label for allergens!)
In a small bowl whisk the cornmeal with 2 cups of cold water. Bring remaining 4 cups of water to a boil in a large pot. Once boiling, stir in the cornmeal mixture. Set the heat to low, and add a pinch of salt and the butter. Cover tightly and simmer for about 40 minutes, until mixture becomes thick.
While the cornmeal is cooking, add olive oil to a large frying pan, and heat over medium-high heat. Add the onions, green pepper and garlic. Season with salt and pepper, and cook until the veggies are soft and the onion becomes transparent.
Next add in the ground sausage, along with the chili powder. Once the sausage begins to loose its pink color, add in the ground beef. Continue to cook, while stirring, until all meat is cooked. If necessary, drain off any large amounts of oils, leaving some in pan.
Add in the tomatoes, corn, and jalapeno peppers (if preferred) and let the mixture simmer over low heat for 20 minutes to introduce all flavors.
Preheat oven to 350 degrees and grease a large oven proof pan (I use a 13” x 9” large baking pan). Spread two-thirds of the cornmeal mixture on the bottom and up onto the sides of the pan. Spoon in the meat/ veggies mixture and sprinkle the black olives on top. Spoon the remaining cornmeal mixture over the top over the meat / olives, and sprinkle on the grated cheese, and any additional salt, pepper and chili powder, to taste.
Bake for about 1 hour, until top is browned and meat mixture is bubbling.
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