TAMALE PIE

Tamale pie 

Makes 6 servings 

1 cup chopped onions 

1 cup chopped bell peppers 

2 tablespoons vegetable oil 

1 pound lean ground beef 

1 (8-ounce) can tomato sauce 

2 tablespoons tomato paste 

1 (10-ounce) package frozen corn, thawed 

1 cup chopped green olives 

1 tablespoon ground cumin 

½ teaspoon ground allspice 

2 teaspoons chili powder 

Salt and cayenne to taste 

1 tablespoon Worcestershire sauce 

1 teaspoon Tabasco sauce 

1 tablespoon plus 1 cup yellow cornmeal 

1 cup all-purpose flour 

3 tablespoons sugar 

2 teaspoons baking powder 

3 tablespoons butter, melted, cooled slightly 

¾ cup milk 

1 egg, lightly beaten 

½ cup grated sharp cheddar 

1 (4-ounce) can diced green chiles 

Saute the onions and bell peppers in the oil over medium heat for 3 to 4 minutes, or until they are soft. Add the beef and cook, stirring often, until the beef is no longer pink. Add the tomato sauce, tomato paste, corn, olives, cumin, allspice, chili powder, salt, cayenne, Worcestershire, Tabasco and 1 tablespoon cornmeal. Stir to mix well. Simmer, stirring occasionally, 30 minutes. 

Spoon the mixture into a greased 2½-quart casserole. At this point, the mixture can be refrigerated for 1 or 2 days (or frozen). 

When ready to complete, preheat the oven to 400 degrees. In a mixing bowl, combine the remaining cup cornmeal, flour, sugar, baking powder, butter, milk and egg and stir until the batter is combined. Add the cheese and chiles. Stir to blend. Drop the batter by large spoonfuls around the edge of the casserole. Bake for 10 minutes. Reduce the heat to 350 degrees and bake for 30 to 40 minutes, or until the batter is golden. Serve immediately.