TAMALE PIE WITH CHEDDAR & CORNMEAL CRUST

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Tamale Pie With Cheddar & Cornmeal Crust image

A spin off of the Mexican Tamale! Great for POT LUCK! Serve with a salad a side of sour cream and guacamole and you have a nice meal. A lot easier then stuffing corn husks. DON'T FORGET THE MARGARITAS OR A TALL COLD BEER!

Provided by Rita1652

Categories     Savory Pies

Time 45m

Yield 12 serving(s)

Number Of Ingredients 26

4 teaspoons olive oil
1 medium bell pepper, diced
1 medium onion, diced
1/2-1 1/2 lb ground beef (or beef and pork mixture)
1 tablespoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon oregano
1/2 teaspoon pepper
1 (19 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can crushed tomatoes
1/2 cup salsa (I like hot!)
2 ounces tomato paste
1/2 cup black olives
hot pepper sauce
1/4 cup beer
1 1/2 cups yellow cornmeal
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups yogurt
2 eggs
2 tablespoons olive oil
1 cup sharp cheddar cheese, shredded
1/2 cup scallion
1 -2 jalapeno, diced finely

Steps:

  • Grease 13x9x2 baking dish.
  • In a large skillet heat oil add the peppers and onions saute for 5 minutes.
  • Add beef to pan mixing to crumble cooking about about 5 minutes.
  • Stir in remaining ingredients plus 1/4 cup beer.
  • Put into prepared pan and set aside.
  • In a large bowl combine all dry ingredients, stir to mix well.
  • In an other bowl, whisk yogurt,eggs,and oil to blend.
  • Stir in 3/4 cup cheese, scallions and jalapeño.
  • Pour yogurt mixture over the cornmeal mixture and stir just till blended.
  • Top the filling with crust mixture.
  • Sprinkle remaining cheese on top and bake for 30 minutes.

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