There’s no better feeling than finding a recipe that the whole family loves! And there’s no worse feeling than cooking something that your kids refuse to even touch. Anybody with me here?
I found this recipe in the January issue of Southern Living magazine. I bookmarked it immediately for a night when we needed some comfort food. And guys, it is so good. And the girls loved it too! If you wanted to add some spice I think some jarred jalapenos would go great in the mix. I served ours with a side salad and garnished with cilantro. Enjoy!
Deb Wise’s Tamale Pie Mix-Up
{Southern Living magazine}
Ingredients
2 cups whole milk
1 cup plain yellow cornmeal
2 Tablespoons vegetable oil
2 cups chopped yellow onion (about 2 medium onions)
1 Tablespoon minced garlic (about 3 garlic cloves)
1 large green bell pepper, chopped (about 1 cup)
1 pound ground beef
2 cups tomato sauce
1 cup frozen or drained canned corn
1 cup drained canned sliced black olives
2 Tablespoons plus 1 teaspoon chili powder
2 teaspoons kosher salt
1/2 teaspoon black pepper
6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)
Sour cream and chopped fresh cilantro for garnish
Directions
Preheat oven to 350 degrees. Stir together milk and cornmeal and set aside.
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.
Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.
Bake in a preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.
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