Tamale Pie

Combine in a medium saucepan:
1 c. yellow corn meal
2 1/2 c. cold water
1 (16 oz.) can whole kernel corn (with juice for much moister pie)
1 t salt
½ t cumin

Cook until slightly thickened and spread in a 9 X 13-inch baking pan, sprayed with no-stick cooking spray. Set aside.
In a large skillet brown:
1 lb. lean ground beef
1 med. onion, chopped
1 lg. green pepper, chopped
2 t olive oil (or other oil), to brown

3 packets or 1 t Splenda
2 – 3 T Chili powder
1/4 t ground allspice
1/4 t ground coriander
1 t ground cumin
1 T apple cider vinegar
2 cloves garlic, chopped
1 t salt
Dash pepper

Then Add:
1 (6 oz.) can tomato paste
2 (10 oz.) cans Ro-Tel (I put these through the blender first because I prefer a more chili-like consistency)

Spread over the cornbread mixture and top with shredded Soy cheese (or ff cheese) and dot with a can of pitted black olives (optional–for festive parties).

Bake for 20-25 minutes at 350 degrees.


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