Tamale Pie

I found this recipe on the box of cornmeal, and it looked yummy so I decided to try it.  However, the original recipe called for 1 1/2 lbs ground beef, and I only had about 1 lb (of ground turkey) so I decided to just scale down the rest of the ingredients a bit as well.  The directions said to use a 12x8 baking dish, so I figured I would be fine with an 11x7 dish.

Except I forgot to scale everything else.  I greased up the smaller pan and cooked up the smaller amount of ground turkey, but left everything else the same.  Fortunately, I didn't have any overflow problems.  I was worried about that!

I also completely forgot to add the salt AND the chilies to the crust.  Boo.  I set some of the chilies aside to mix into the topping, then put the rest in with the turkey.  Oh, but they weren't green chilies.  I bought jalapenos by mistake.  Yeah, this dish was quite spicy!  It did taste very good though.

I found while I was making the crust that it needed to be stirred almost constantly.  I stirred it once or twice a minute with a whisk, but as it got thicker it stuck to the bottom more.  By the time I finished the consistency at the top of the mixture was different from that at the bottom of the pan.  It was much thicker at the bottom!

I definitely want to make it again.  Except I will make sure to use the right amount of meat, the right size dish, will buy the correct ingredients, and will remember to actually put them in!

CRUST

• 2 1/4 cups cornmeal
• 2 cups water
• 1 can (12 fl oz) evaporated milk
• 1 tsp. salt
• 1 can (4 oz) diced green chilies
• 1/2 cup (2 oz) shredded cheddar cheese
• Sliced jalapeños (optional) 

FILLING

• 1 1/2 lbs. ground beef
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 cups (16 oz) enchilada sauce
• 1 cup whole kernel corn
• 1 can (2 1/4 oz) sliced black olives, drained
• 1 tsp. salt 

PREHEAT oven to 425*.  Grease 12x8 baking dish.
COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently (constantly?), for 5 to 7 minutes or until thickened. Stir in chilies. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool in dish on wire rack.
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.  Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling.
BAKE for 15 to 20 minutes. Sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños if desired.

The original recipe and links to other cornbread recipes can be found here.