TAMALE BEEF PIE

Serves:

1 tbsp (15 mL) oil

1 lb (454 g) lean ground beef

1/2 cup (125 mL) chopped onion

1/2 cup (125 mL) diced green bell pepper

1/2 cup (125 mL) diced red bell pepper

1 clove garlic, finely chopped

1 tbsp (15 mL) chili powder

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

1 can (10 oz/285 mL) tomato soup

1 1/2 cups (375 mL) frozen kernel corn

1/2 cup (125 mL) water Cornbread topping (recipe follows)

1. Heat oil in a frying pan over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7-10 minutes. Drain off excess fat.

2. Add onion, bell peppers and garlic; sauté until softened, about 5 minutes. Stir in chili powder, salt and pepper; cook, stirring, for 1 minute. Stir in soup, corn and water. Bring to a boil.

3. Reduce heat and simmer, uncovered, for 7-10 minutes or until slightly thickened. Spoon mixture into a greased 2 quart

(2 L) baking dish. Spread cornbread topping over beef mixture.

4. Bake at 425 F (220 C) for 20 minutes or until a cake tester inserted in centre of topping comes out clean.

3/4 cup (180 mL) cornmeal

1 tbsp (15 mL) flour

1 tsp (5 mL) baking powder

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) milk

1 egg

1 tbsp (15 mL) oil

1. Mix cornmeal, flour, baking powder and salt in a bowl. Whisk together milk, egg and oil until blended. Add milk mixture to cornmeal mix and stir until combined.