I got this recipe (and picture) from a Sunday insert in the paper of Relish Magazine. This is a great recipe for a large crowd. It is a bit time consuming but well worth it. I use sour cream instead of yogurt, and I keep the toppings simple, with just fresh diced tomatoes, sour cream and black olives.
Beef and Cheese Tamale Pie Recipe (Relish Magazine)
Recipe by Jim Fobel, Relish Entertaining
1 large onion, chopped
1 1/2 pounds ground beef
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp salt
2 Tbsp chili powder
1 (14 ounce can) stewed tomatoes
2 cups corn kernels, fresh or frozen
1/2 cup chopped fresh cilantro
1 1/2 cups grated pepper Jack Cheese, divided
1 1/2 cups grated sharp cheddar cheese, divided
3 cups lower sodium chicken broth
1 tsp salt
2 cups yellow cornmeal
2 cups cold water
1 cup low-fat plain yogurt
1/3 cup low-fat plain yogurt
3 Tbsp heavy or light cream
1/2 cup canned diced tomatoes, drained
sour cream (optional)
1 (6 0unce) can pitted black olives (optional)
Combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; saute until beef is browned.
Add Tomatoes and corn and heat through. Remove from heat and stir in cilantro.
Preheat the oven to 350F. Lightly grease a 13 X 9 inch casserole dish.
To prepare cornmeal batter, combine chicken broth and salt in large saucepan. Bring to boil over high heat, whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3-5 minutes more, stirring often.
Spread about 2/3 of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper jack and 1 cup cheddar cheese. Spoon on remaining cornmeal batter and smooth with spatula.
To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives. Serves 10