Tamale Pie

When the kids were younger, we made a recipe called Sombrero Pie, but as I recall that recipe was a bit dry. I went looking for another one and am going to try combining these two: The Filling and The Cornbread. And because I'm making it for a family with a son who can't eat dairy, I'm leaving out the cheese, but you can bet that the one I make for us will definitely include that ingredient!

Sombrero Pie
(The 2017 Version)

For the Filling:
1 pound ground beef
1/2 cup minced onion
1 1/2 teaspoons minced garlic
1 (6 oz.) can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 (15 oz.) can black beans (rinsed)
1 (4 oz.) can green chiles
1 cup corn
2 tablespoons lime juice
1/4 cup sliced black olives
1 cup shredded cheddar cheese

For the Cornbread:
1 1/2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs
1/4 cup vegetable oil
1 cup shredded cheddar cheese

To prepare filling, brown ground beef in large skillet with onion and garlic. Stir in remaining ingredients except cheese. Cook over medium-low heat for 5 minutes. Add cheese and set aside.

For corn bread, combine flour, cornmeal, sugar, baking powder and salt. Add milk, eggs and oil; stir just until dry ingredients are moistened. Stir in cheese.

Generously spray 8-inch baking dish with vegetable oil. Spread half of corn bread mixture into bottom of dish. Top with beef filling and remaining corn bread mixture. Note that this actually made enough for two 8-inch casseroles, maybe because I was combining recipes. One of them had the cornbread mixture on the top and bottom, and the second one only on the top.

Cover and freeze.

To prepare for serving, thaw casserole. Bake uncovered in a preheated 350-degree oven for 45 minutes. Or to cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.