Beef Tamale Pie

1 Tbsp Garlic powder  

 ³⁄4 tsp Ground black pepper 

1¹⁄2 tsp Salt  

¹⁄8 cup Chili powder 

1¹⁄2 Tbsp Ground cumin  

1¹⁄2 tsp Paprika  

1¹⁄2 tsp Onion powder

Combine all spices in a bowl. Stir well.

For Filling:

2 1/2-3 lbs.Raw ground beef 

1¹⁄3 cups Fresh onions, chopped

³⁄4 cup Fresh green bell peppers

³⁄4 cup Fresh red bell peppers

8 oz OR 1¹⁄4 cups Frozen corn

1³⁄4 cups Fresh cilantro, finely chopped

2¹⁄2 cups Water

14 oz OR 1¹⁄2 cups Canned tomato paste

1 lb 10 oz OR 3 cups Canned diced tomatoes, undrained  

  

Place ground beef and half of spices in a medium stock pot. Heat over medium–high heat uncovered and cook, stirring often until meat is well done. Add onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds. Add water. After 1 minute reduce heat to low. 

Add tomato paste, diced tomatoes, and drained ground beef. Stir well. Simmer uncovered over low heat for 10–15 minutes. Pour mixture into a steam table pan (12" x 20" x 2¹⁄2"). If desired, prepare ground beef mixture ahead and refrigerate overnight.

For Cornbread Topping:

1¹⁄2 cups All-purpose or Whole-wheat flour 

1¹⁄4 cups Cornmeal 

¹⁄3 cup Sugar 

4 tsp Baking powder 

³⁄4 tsp Salt 

4 eggs OR ¹⁄3 cup Frozen whole eggs. thawed 

1³⁄4 cups milk  

¹⁄4 cup Canola oil  

Combine flour, cornmeal, sugar, baking powder, and salt. Using a mixer, mix for 1 minute on low speed. Combine eggs, milk, and oil in a large bowl. Stir well. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened, 1–2 minutes on medium speed. DO NOT OVERMIX. 

Pour batter over cooled meat mixture in each pan and spread into corners of pan.

Bake until lightly browned: 400 °F for 30–35 minutes. Remove from oven. Cool for 10 minutes. 

Makes 25 5 x 5 pieces.