Chicken and Beef Tamale Pie
(from 365 Ways to Cook Chicken)
2 lbs. ground beef
1 cup chopped onion
2 cloves garlic, minced
3 to 4 Tbl. chili powder, to taste
2 16-oz. cans tomatoes, with their juice
2 jalapeño peppers, minced
salt and freshly ground pepper
2 16-oz. cans pinto beans, drained
1 Tbl. minced fresh cilantro
4 cup chicken broth
1 cup yellow cornmeal
10 oz. pkg. frozen corn kernels
3 cups chopped cooked chicken
1 cup grated Monterey jack or cheddar cheeseBrown beef in a dutch oven over medium heat. Remove meat with a slotted spoon and drain on paper towels. Remove all but 2 Tbl. pan drippings. Add onion and garlic and cook until soft, about 3 minutes. Return meat to pan and sprinkle with 2 to 3 Tbl. of the chili powder. Add canned tomatoes and jalapeños. Simmer uncovered over low heat for 1 to 2 hours. Season with additional chili powder and salt and pepper to taste. Stir in beans and cilantro.
Preheat oven to 350 degrees F. In a large saucepan bring 3 cups of the broth to a boil. In a small bowl combine cornmeal and remaining 1 cup of broth and blend until smooth. Stir into boiling chicken stock. Cook, stirring constantly to avoid lumps, over low heat, until mixture thickens, about 30 minutes.
Line the bottom and sides of a 9" x 13" pan with cornmeal mixture. Bake for 15 minutes (or more), until firm. Remove from oven and place a layer of corn in the pan, followed by chicken, then another layer of corn, then the beef. Cover with cheese. Bake 25 minutes. Serves 8.