Beef Tamale Pie

Beef Tamale Pie

2 Tablespoons canola oil

1 lb. ground beef

1 onion, minced

1 can chopped jalapenos

2 Tablespoons chili powder

3 teaspoons garlic, minced

1 tablespoon tomato paste

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 15 oz. can diced tomatoes

1 can black beans, rinsed and drained

2 cups frozen corn

1 cup mozzarella cheese

1 cup sharp cheddar cheese

1/4 cup minced cilantro leaves

2 teaspoons fresh lime juice

Salt and fresh ground black pepper to taste

Heat the oil in a frying pan, and brown ground beef.  Then add onions and jalapenos.  When they are browned slightly, add chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until mixed together and fragrant. Stir in diced tomatoes with the juice from the can, and scrape up all the browned bits off the bottom.  Take away from the heat and stir in the black beans, corn, cheeses, cilantro, and lime juice.  Season with salt and pepper.  Then dump the mixture into a greased 9×13 pan.

Make cornmeal topping:

1 1/2 cups unbleached, natural all-purpose flour

1 cup cornmeal

6 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

1 stick butter

2 large eggs

Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.  In a separate bowl, whisk the buttermilk, butter, and eggs together.  Stir the buttermilk mixture into dry mixture until it is well incorporated.

Pour over the top of the meat mixture an bake in a 375 degree, preheated oven until the filling is bubbly and the top is golden brown, 50-60 minutes.  Top with sour cream, fresh cilantro, and lime wedges.