Deb Wise's Tamale Pie Mix-Up

Beef

Prep Time: 35 mins Cook Time: 1 hour 40 mins Servings: 8 (serving Source:

Ingredients

2 cups whole milk

1 cup plain yellow cornmeal

2 tablespoons vegetable oil

2 cups chopped yellow onion (~2 medium onions)

1 tablespoon minced garlic (~3 garlic cloves)

1 large green bell pepper, chopped (~1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or canned corn, drained

1 cup canned sliced black olives, drained

2 tablespoons plus 1 tsp. chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

Sour cream (optional)

Chopped fresh cilantro (optional)

Directions

Preheat oven to 350°F. Stir together milk and cornmeal; set aside.

Heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.