 | | Directions |
- Chop onion, garlic and pepper(s). Heat oil and cook onion, garlic and pepper until softened-- about 5 minutes. Mix meat with 3/4 teaspoon salt, crumble and add to pan. Cook and stir until meat is done.
- Add tomatoes, corn, broth and chile powder. Simmer together while preparing the corn meal.
- Preheat oven to 350° F.
- Bring 2 cups water to a boil; slowly add corn meal, stirring vigorously to prevent lumping. (Mixture will be quite thick.) Add 1/2 teaspoon salt, or to taste.
- Stir corn meal mixture into other ingredients. Sprinkle cheese over the top and bake about 30 minutes.
- TIP: if you use an oven-proof skillet to prepare ingredients, bake the pie in it and save cleaning up an extra dish.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 10 inch skillet, 8 x 8 baking dish
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons olive or canola oil |
| - | | 1 onion |
| - | | 1 pepper |
| - | | 2 cloves garlic, or more if preferred |
| - | | 1/4 cup chopped jalapeno pepper (optional) |
| - | | 1 pound ground meat (beef, lamb or turkey) |
| - | | 2 cups tomato pieces, canned or fresh, with juice |
| - | | 2 cups corn kernels, fresh, canned or frozen |
| - | | 1/2 cup broth, water or wine |
| - | | 1 teaspoon chili powder, or to taste |
| - | | 1 cup corn meal |
| - | | 1 cup grated cheese (cheddar, jack, or any kind that melts well) |
| - | | salt |
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