Tamale Pie

Tamale Pie

1 cup finely chopped mushrooms (about 3 oz)
1 cup diced onion
1 lb ground beef
1 4.5oz can diced green chilies
1 15oz can tomato sauce
1 cup frozen corn kernels
1 can large black olives (6 oz. dry weight), drained and left whole
2 Tablespoons tomato paste
4 large cloves garlic, minced
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon chili powder
Dash of pepper
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Topping
3/4 cup yellow cornmeal (preferably stone ground)
1/2 teaspoon salt
2 cups cold water
1 Tablespoon butter

Pre-heat the oven to 375 degrees.
Place a 12" cast-iron skillet over medium heat. Add the ground beef and cook, breaking it into small
chunks with a spatula. When the beef begins to brown add in the mushrooms, onion, and chilies. Cook
until the veggies are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili
powder, and pepper. Simmer for 5 minutes or until the sauce has thickened. Add in the cheese and stir
until melted. Turn off the heat and set the skillet aside.
Place a small pot over over medium heat. Add in cold water, salt, and cornmeal. Whisk the ingredients
together until the cornmeal absorbs all of the water and has thickened. Stir in the butter.
Spoon the cornmeal mixture over the top of the skillet, spreading it into an even layer. Place the
skillet into the oven and bake for 40 minutes. Serve warm with sour cream on the side.