Entrée Pies: Tamale Pie 11 by Recipe Cottage

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	Tamale Pie 11

		Mexican Tamale Pie 1 lb ground beef chuck 1 large onion, chopped 1 large green pepper, chopped 1 clove garlic, minced 1 15-oz can tomato sauce 1 pkg. (10 oz) frozen whole corn kernels 1 can (4 oz) chopped green chiles (use fresh or frozen if you have them) 1/2 cp sliced ripe olives 2-3 tsp chili powder Brown beef over med-high heat in large skillet. Drain off fat, add onion, green pepper, and garlic. Saute 3-4 min. Reduce heat and add tomato sauce, 1/4 cp tap water, corn, chiles, olives, and chili powder. Stir to blend, cover, and cook 10 minutes. For the crust: 3/4 cup yellow cornmeal 1 Tbsp flour 1 Tbsp sugar 1 1/2 tsp baking powder 1/2 tsp salt 2/3 cup milk 1 Tbsp vegetable oil 1/2 cup Monterey Jack cheese, grated Combine all dry ingredients. Stir in milk and vegetable oil. Preheat oven to 375. Transfer meat mixture to greased 2 1/2 qt shallow casserole. Sprinkle grated cheese on top of meat mixture. Spread crust on top. Bake 30-35 min or til topping is lightly browned and casserole is bubbling. For a vegetarian version, substitute 1 cup each black and pinto beans for the meat. Or, skip the crust and try a lasagne version: lightly fry 12 corn tortillas and place them in a 9" x 13" baking dish. Blend a cup of ricotta or cottage cheese with an egg and 3/4 tsp of oregano. Spread the meat mixture, on top of the tortillas, add the cheese mixture and top with some mozzarella cheese. Bake.