Chicken and Beef Tamale Pie

2 lbs. ground beef
1 cup chopped onion
2 cloves garlic, minced
3 to 4 Tbsp chili powder, to taste
2 16-oz. cans tomatoes, with their juice
2 jalapeno peppers, minced
salt and freshly ground pepper
2 16-oz. cans pinto beans, drained
1 Tbsp minced fresh cilantro
4 cups chicken broth
1 cup yellow cornmeal
10 oz. pkg. frozen corn kernels
3 cups chopped cooked chicken
1 cup grated Monterey jack or cheddar cheese

Brown beef in a Dutch oven over medium heat. Remove meat with a slotted
spoon and drain on paper towels. Remove all but 2 Tbsp pan drippings. Add
onion and garlic and cook until soft, about 3 minutes. Return meat to pan
and sprinkle with 2 to 3 Tbsp of the chili powder. Add canned tomatoes
and jalapenos. 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. 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.

Source: 365 Ways to Cook Chicken




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