Tamale Pie

Easy, hearty comfort food at it's best!

Tamale Pie

1 lb. ground beef 

1 medium onion, chopped 

1-2 cloves garlic, mashed 

1 (15 1/2 oz.) can petite diced tomatoes, undrained 

1 C. tomato sauce 

1 (15 oz.) can kidney beans, drained 

1 (15 1/2 oz.) can corn, drained (or about 1 1/2 C. frozen)

1/2 C. sliced black olives 

1/3 C. chili powder 

1 t.oregano

2 t. cumin 

1/2 t. salt

2 eggs, lightly beaten 

1 C. EACH milk and cornmeal 

1 1/2 C. shredded cheddar cheese

Preheat oven to 350°. In large skillet, brown beef, onion, and garlic; drain. Add tomatoes (with liquid), tomato sauce, kidney beans, corn, olives, chili powder, oregano, and cumin; simmer 10 minutes. Spread mixture into 3 qt. casserole. In a medium bowl, combine eggs and milk, then stir in cornmeal. Spoon evenly over meat mixture, making sure cornmeal is well distributed. Sprinkle with cheese. Bake, uncovered, for 45 minutes or until top is set and lightly browned.