Bert's Tamale Pie

Step-by-Step Instructions

1. In a large skillet, brown the ground meat over medium-high heat, breaking it up as it cooks. While browning the meat, sauté the chopped onions and bell pepper in another skillet over medium heat until they start to soften, about 5-7 minutes.
2. Add the paprika and Tony’s Chachere to the vegetables after they have started wilting (save the cumin for later). Stir well and cook for another minute.
3. When the meat is cooked and nicely broken up, drain in a colander and rinse well to remove excess fat. Return to pot and add your sautéed vegetables, stirring well to combine.
4. Add the tomato sauce, tomato paste, and red taco sauce, stirring well. After this has cooked down for about 10 minutes, add the Santa Fe corn, frozen corn, green onions, and black olives. Mix well and let it simmer for 10-15 minutes to blend the flavors.
5. Just before you turn off the heat, sprinkle in the cumin and stir well (if you add the cumin sooner it loses its taste). Remove from heat.
6. Preheat oven to 350°F. In a Dutch oven or large pot, bring 8 cups of water with a little salt added to a boil. When it comes to a boil, start adding your cornmeal slowly while whisking constantly to prevent lumps. Lower heat to medium-low and let cook for about 15 minutes, stirring frequently, until thick and creamy.
7. Pour your meat mixture into a Pam-sprayed 9x13 casserole dish (or large baking pan). Spread the hot cornmeal mush evenly over the top of the meat mixture, and sprinkle generously with the shredded Mexican blend cheese.
8. Bake for about 25 minutes at 350°F until heated through and cheese is melted. If cheese is not browned enough at that time, put it under the broiler for 2-3 minutes until it browns better. Let rest for 5-10 minutes before serving.