Tamale Pie

Source: Holly Bortfeld, GFCF Recipes

For the crust:

4 cups water

1 tsp  salt

1 1/2 cups  cornmeal

2 Tbsp margerine or shortening - to grease pan

Bring the water and salt to a boil in a large saucepan. Add the cornmeal gradually, whisking constantly. Continue whisking until the mixture is thick and smooth. Spoon 3/4 of the mixture into a greased 3 quart casserole and press it into the bottom and up the sides of the casserole. Cover the remaining cornmeal mush and set aside.

For the filling:

2 Tbsp margarine

1 medium onion, chopped

1 green bell pepper, seeded and chopped

2 cloves garlic, finely chopped

1 1/2 lbs lean ground beef

4 tsp  chili powder

1 tsp  dried oregano

1/2 tsp  ground cumin

1 cup canned or fresh tomatoes, chopped

Salt and freshly ground pepper to taste

Melt the margarine in a large heavy skillet over moderate heat. Cook the onion, bell pepper, and garlic, and cook until the onions are soft but not brown. Add the beef, chili powder, oregano, and cumin, and stir, breaking up the big chunks of meat, until the beef is browned. Add the remaining ingredients and cook uncovered for 5 minutes. Spoon the meat mixture into the cornmeal crust and top with the remaining cornmeal mush. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top crust is browned. Serves 4 to 6.