Tamale pie

description:

The filling can be eatten by itself.

ingredients:

1 medium onion, diced
1 green bell pepper, diced
2 jalapenos, seeded and diced

1.5 lbs ground beef

1.5 Tbsp chili powder
4 tsp ground cumin
2 tsp kosher salt
3 Tbsp tomato paste

1.5 cup corn kernels
14.5 oz can diced tomatoes

2.25 oz sliced black olives
1 cup monterey jack cheese, shredded

6 Tbsp salted butter
1.5 cups buttermilk
2 eggs

1 cup cornmeal
3/4 cup flour
1 Tbsp sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

instructions:

1) In the metal dutch oven, sautee the onion, pepper, and jalapenos in 1 Tbsp vegetable oil. Remove from pot when softened.

2) Add 1 tsp oil to the pot and cook ground beef. Drain excess fat.

3) Add the chili powder, cumin, and salt. Cook till fragrent.

4) Add tomato paste and cook for 2 minutes.

5) Mix in the corn, diced tomatoes, and onion/pepper/jalapeno mixture to the dutch oven. Reduce heat and simmer for 20 minutes.

6) Preheat oven to 400 degrees.

7) Melt the butter and cool.

8) In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

9) In a smaller bowl, whisk together buttermilk, eggs, and melted butter.

10) Add the wet ingredients to the dry ingredients and mix together with a rubber spatula. Do not overmix.

11) Turn off heat. Stir in olives and cheese.

12) Pour the beef mixture in a 9x13 inch baking dish.

13) Pour the cornbread batter over the meat filling and spread it evenly.

14) Bake for 15-20 minutes, until the top if golden brown and a knife inserted in the center comes out clean. Rotate halfway through.

15) Allow pie to rest for 15 minutes.

source:

Brown Eyed Baker