Known to some as Tamale Pie, this one-dish meal is great for busy weeknights because it’s quick, easy, and filling. Our family changed the name because it bears no resemblance to a tamale, but whatever you call it, it’s sure to draw everyone to the table.
1. Preheat oven to 400°F.
2. Cook onion and beef in a large skillet over medium-high heat, stirring often, 6 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean. Return beef mixture to skillet. Add 1/2 cup olives, chili powder, 1/2 tsp. salt, pepper, and tomato. Cook 2 to 3 minutes or until onion is tender. Remove from heat.
3. Stir together cornmeal, flour, baking powder, and remaining 1/2 tsp. salt. Whisk in 1 cup hot water and melted butter, stirring until batter is smooth. Stir in 1 cup cheese and remaining 1/2 cup olives.
4. Pour batter into a lightly greased 9-inch pie plate. Spread beef filling over batter, leaving a 1/2-inch border around the outside edges. Sprinkle evenly with remaining 1/2 cup cheese.
5. Bake at 400°F for 23 to 28 minutes or until crust is golden brown and set. Let stand 10 minutes before serving.
From United Tastes of Texas by Jessica Dupuy © 2016. Reprinted by permission of Oxmoor House/Time Inc. Books.