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Potluck-Perfect Tamale Pie
2 tablespoons (28 ml) olive oil
1/2 onion, chopped
Salt and freshly ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
2 cloves garlic
3/4 pound (340 g) extra-lean ground beef
2 tablespoons (12 g) grated lime zest
2 scallions, chopped
1 can (15 ounces, or 425 g) diced tomatoes
1 can (4 ounces, or 115 g) diced green chiles
1 cup (140 g) sliced black olives
3 cups (700 ml) water
1 cup (140 g) coarse cornmeal
1 teaspoon paprika
1 cup (154 g) corn kernels
3/4 cup (86 g) shredded Mexican blend cheese
Preheat your oven to 350ºF (180ºC, or gas mark 4). Spray a 11 x 7-inch (28 x 18 cm) baking dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and a little salt and pepper. Cook, stirring often, until onions are softened. Stir in cumin, coriander, oregano, and garlic, cooking for 1 minute. Add beef and cook, stirring often, until browned. Stir in lime zest and scallions, cooking for 1 minute. Add tomatoes, chiles, and olives, stirring to combine. Cook until heated through. Reduce heat to low.
Meanwhile, bring water to a boil in a medium saucepan. Add cornmeal and season with salt and pepper. Whisk continuously until mixture starts to thicken. Add paprika and corn and continue to whisk until cornmeal has a thick oatmeal consistency. Stir in cheese. Remove from heat. Spoon beef mixture into prepared baking dish, spreading evenly. Pour cornmeal mixture over top and spread evenly to cover.
Bake for 30 minutes or until corn bread topping is set. Cool completely on a wire rack.