Casserole Series: Tamale Pie

Mrs. Fields Secrets Tamale Pie
Today we’re starting a new casserole series aimed to give you new twists and big flavors in one dish. Today’s recipe does just that. It has big bold Tex-Mex flavors, a rustic presentation, and is perfect for a weeknight or weekend meal. Top a slice of this Tamale Pie with fresh avocado, sour cream and serve it up, but be ready for applause and several requests for the recipe.

Tamale Pie

2 tablespoons olive oil
1 large onion
2 cloves garlic
1 pound ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
salt and pepper to taste
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can creamed corn
1 (14 oz.) can medium pitted black olives
1 cup yellow corn meal
2 eggs, beaten

Directions
Preheat oven to 350 degrees. In a large, cast iron skillet, heat the olive oil on medium-high heat. Add onion and garlic and sauté until translucent. Add ground beef and cool until just brown, then add chili powder, cumin, salt and pepper and cook about two more minutes. Add tomatoes, corn, and olive (juice included!) and stir. Slowly stir in corn meal to avoid lumps. Finally, stir in the beaten eggs, incorporate completely and allow to simmer for about five minutes. Transfer skillet to the preheated oven and bake for 45-60 minutes, or until browning around the edges and firm in the middle. Allow to sit for 10-15 minutes before serving.

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