Tamale Pie

We deconstruct flavors found in traditional tamales to create a meal that stretches ground beef, vegetables and spices, then tops them with a cheesy cornbread crust.

PREP: 15 minutes
COOK: 61 minutes + 20 minutes resting time

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 small yellow onions, chopped (2 cups)
• 1 red bell pepper, chopped
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1 pound ground beef
• 1 tablespoon tomato paste
• 1 (15.5-ounce) can diced tomatoes
• 1 cup yellow cornmeal
• 1/2 cup Chihuahua cheese, grated
• 1 jalapeno, minced
• 1 cup yellow corn kernels

DIRECTIONS

1. Preheat oven to 375°F with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
2. Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
3. Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes and simmer mixture until thickened slightly, 5 minutes.
4. Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
5. Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.

TIPS: Chihuahua cheese is a great melting cheese and is used in many authentic Mexican restaurants. However, if it is unavailable, Monterey Jack cheese may be used instead.

YIELDS: 8 servings

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