Recipe: Upside-Down Spoonbread Tamale Pie

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From: Nancy,.SanFran

Upside-Down Spoonbread Tamale Pie
Serves 8-10

FILLING
2 lbs lean ground beef
1 large onion -- chopped
1 small red bell pepper -- chopped
1 clove garlic -- minced
1/4 cup oil
1 can diced tomatoes -- (15-oz.)
1 can whole-kernel corn -- (12-oz.)
1 packet Lawry's Taco Seasoning -- large-size (enough
for 2 lbs. meat)
1/4 cup cornmeal
1 cup water
1/2 cup sliced black olives

SPOONBREAD CORNMEAL TOPPING
1 1/2 cups milk
1/2 teaspoon salt
2 tablespoons butter
1/2 cup cornmeal
1 cup shredded sharp cheddar cheese
2 eggs -- beaten

12-inch Dutch Oven

Saute ground beef, onion, bell pepper and garlic together in heated oil until onions are golden.

Stir in tomatoes, corn, and Taco Seasoning. Cook 5 minutes.

Stir in 1/4 cup cornmeal, blended with water; simmer 10 minutes more. Add olives.

Spread TOPPING mixture over meat. Put on lid (preheated).

Bake with 9 coals under Dutch oven and 18 coals on lid for 30-40 minutes. To bake in a conventional oven, place in a casserole dish, top with topping and bake uncovered at 375 to 400 degrees for 30-40 minutes.

CORNMEAL TOPPING

Heat milk with salt and butter until butter melts. Gradually add 1/2 cup cornmeal. Cook, stirring until thickened.

Remove from heat; stir in shredded cheese and eggs.