1 1/3 c. water
1/2 c. cornmeal
1/2 c. cold water
1/4 t. salt
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 1/4 t. chili powder
3/4 c. canned diced tomatoes w/juice (about 1/2 of a 14.5 oz. can)
1 c. whole kernel corn, canned or frozen
2 T. black olives, chopped
1/2 c. (2 oz.) shredded cheddar cheese
Bring the 1 1/3 cups of water to a boil in a small sauce pan. In a small bowl, mix together the corn meal, 1/2 cup water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat for 10-15 minutes or until mixture is very thick, stirring occasionally. Pour 3/4 of the cornmeal mixture into a lightly greased 10 x 6 baking dish. Cover and chill about 30 minutes or until firm. Cover remain cornmeal mixture and set aside.
In a large skillet, cook beef, onion, pepper and garlic until meat is browned; drain. Stir in chili powder, cook 1 minute. Stir in tomatoes, corn and olives. Spoon meat mixture on top of chilled cornmeal mixture in the baking dish. Spoon remaining cornmeal mixture into 8 mounds over meat. Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese during last 5 minutes.
Click here to see if there are any coupons available to go with this recipe!
Tips: I often try to avoid recipes with a lot of prep work before the casserole even goes in the oven but this tamale pie looked like something different and tasty so I gave it a try. The whole family enjoyed it (even my 1-year old). Be sure you plan ahead because it will take at least an hour to hour and a half from beginning to end. If you don't have a 10 x 6 dish, you can use any 1 1/2 quart baking dish.
When the cornmeal mixture is finished cooking on the stove it will have the consistency of set pudding. Also, I didn't try this but a cup of cooked beans mixed in with the meat would probably be very good and add additional protein. If cornmeal is not something you usually keep on hand, try making Easy Cornbread while you have it in your pantry. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.
Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter