Tamale pie is the kind of pie I like to see on the outdoor buffet table. That, and apple pie and cherry pie and blueberry pie and pumpkin pie, and so on.

INGREDIENTS:
1 – 1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic, minced
2 (10 ounce) cans of red enchilada sauce
1 cup whole kernel corn
1 (2 ounce) can sliced black olives, drained
2 teaspoons salt, reserve 1 teaspoon
2 – 1/4 cups cornmeal
2 cups water
1 (12 ounce) can evaporated milk
1/2 cup diced green chili peppers
1/2 cup shredded Cheddar cheese
2 fresh jalapeno peppers, sliced into rings

DIRECTIONS:
For filling: In a large skillet over medium high heat, combine the ground beef, onion and garlic and saute for 5 to 10 minutes, or until beef is browned. Drain any excess fat and stir in the enchalada sauce, corn, olives and salt. Preheat oven to 425 degrees F (that’s 220 degrees Celsius).

For crust: In a separate medium saucepan over medium heat, combine the cornmeal, water, evaporated milk and salt. Heat for 5 to 7 minutes, stirring frequently, until thickened. Stir in green chile peppers, then remove 2 cups of the cornmeal mixture and reserve in a separate bowl for later. Keep covered tightly.

Spread the remaining cornmeal mixture from the saucepan in the bottom of an 8 x 12-inch baking dish. Bake at 425 degrees F (or 220 degrees Celsius) for 10 minutes. Remove from oven and let cool on a wire pie rack.

Spoon the meat filling onto the cooked cornmeal crust and spread reserved cornmeal mixture over the meat filling. Return to oven and bake at 425 degrees F (220 Celsius) for 15 to 20 minutes. Sprinkle with the cheese and bake for 5 to 10 minutes more.