Tamale Pie

Preheat oven to 400 degrees. Lightly grease 11×7 inch casserole dish.

Start browning the ground beef. After 3-4 minutes add the onions bell peppers and jalapeno. Continue cooking until the beef is browned and the onions and bell peppers are soft.

Reduce the heat to low and add the garlic. Cook for 1 minute stirring continuously. Remove any excess grease from the skillet. Add the fire roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for 10 minutes.

In a medium bowl whisk together the cornmeal, flour, baking powder, and salt. Then mix in the sour cream, milk, beaten eggs, oil, cheese, and reserved corn. Stir just until combined.

Spoon the beef mixture into the casserole dish spreading evenly. Top with the cornbread mixture using a spatula to even the top. Sprinkle with reserved cheese and jalapeno rings. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs. Cool for 10 minutes before slicing.

NOTES You can substitute diced or crushed tomatoes if you can not find the fire roasted tomatoes. If you have a sensitivity to spicy foods omit the jalapenos. Please see section below on picking the best mild jalapenos. Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease. If the pie browns too much before the topping is completely set top with a piece of aluminum foil loosely placed over the top. Let it cool for about 10 minutes before digging in. I find it best to cut through with a sharp knife and use a sturdy spatula to plate it. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power. Freeze in a sturdy freezer container for up to 2 months. Defrost in the refrigerator overnight.