A chance of rain is in the forecast and the weather is a bit chilly today. A good day to put this hearty Tamale Pie in the oven for this evening’s meal. Add a salad to the menu and you shouldn’t have any complaints!
I ½ pounds ground beef
1 large onion, diced
2 teaspoons chili powder (You decide the heat level!)
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 ounce can diced tomatoes (fire roasted ones are good!)
½ cup chicken or beef broth
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
½ teaspoon salt
1/4 cup shortening
1 cup milk
Add a few teaspoons of oil to a large frying pan. Heat and then crumble in the ground beet and brown until crumbly, stirring to prevent burning. Drain any excess fat and add the diced onion, chili powder, one teaspoon salt, and the pepper. Continue cooking until the onion is tender. Mix in the tomatoes and broth. Set aside.
Combine the flour, cornmeal, baking powder, and ½ teaspoon salt into a bowl. Mix in the shortening until the mixture is crumbly. Add the milk and egg and mix until smooth.
In a vegetable oil sprayed baking pan (approximately 9 X 13 inches), spread about 3/4 of the batter. Now, carefully spread the meat mixture over the batter evenly. Spread out the remaining over the top of the meat mixture. It won’t cover it entirely.
Bake at 350 degrees for approximately 25-30 minute or until top is brown and the meat is bubbling.
If you like it more spicy, chopped pickled jalapeño peppers in the meat mixture.
A bit of cayenne can really perk up the flavor.
Using half ground beef and half ground pork is good.
My family likes me to put all of the meat mixture in the pan and top all of the batter on top of that as a sort of cornbread layer.
A generous sprinkling of grated cheese over the top layer of the batter has never found any complaints.