Tamale Pie

I love handwritten hand-me-down recipes. My mother-in-law copied her tamale pie recipe for me on notebook paper, which after 35 years, is yellowing and now in a plastic sheet protector.

I also love one dish meals, and this is equally yummy warmed up for lunch (or breakfast!) the next day. Tonight I used ground beef because that's what hubby got at the grocery. Ground turkey or leftover chicken is excellent. Or skip the meat and add black beans & potatoes.

Brown the filling in one skillet, empty that goodies in a baking dish, and then use the same skillet for the cornmeal topping. In all, prep will take fifteen or so minutes. In our home, if you cook, you don't clean (, so my work here is done!

Peggy's Tamale  Pie
Ingredients

• 1 onion
• 1 red or green bell pepper
• 1 clove garlic
• 1 1/2 lb. meat
• 1/3 lb frozen corn (or the kernels of one cob)
• 1/2 c. stewed or fresh tomatoes
• chili powder
• 1 chopped jalapeno (optional)
• handful chopped cilantro (optional)
• 1/2 c. cornmeal
• 2 c. milk
• 2 T. butter
• 1 egg
• 1 c. grated cheddar

Directions

1. Saute meat, veggies, herbs, spices until the meat is slightly browned.
2. Oil a baking dish and pile the goodies from the skillet in a big bowl.
3. In the skillet, add the cornmeal, milk, butter, egg and half the cheese and whisk until it starts to thicken.
4. Pour half the cornmeal mix in a greased baking dish. Add the meat and veggies, then top with the remaining cornmeal mix.
5. Bake in 350 degree oven for 50 minutes. Top with the remainder of the cheese and bake for 5 more minutes.
6. Mangia!