1 jalapeño chopped fine (remove seeds and veins to reduce heat)
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne
1/2 tsp oregano
1 tsp salt
1 tsp black pepper
1 can black beans, drained and rinsed
1 can diced tomatoes in their juice (do not drain)
1 cup frozen corn or 1 can corn, drained
1/2 cup shredded cheese (cheddar, Jack or pepper Jack)
4 cups water
1 1/2 cup coarse corn meal
1 tsp salt
Grease a deep dish pie plate
Preheat oven to 375.
Cook ground beef on medium high in large skillet breaking into small pieces. When mostly cooked, but not browned, add onions, bell pepper, & jalapeño. Cook until soft. If meat is fatty, drain oil.
Add garlic and spices. Cook for 30 seconds then add tomatoes and their juices, beans, and corn. Stir well. Simmer until liquid is mostly evaporated. Remove from heat.
Boil water in large pot. Add the salt. Reduce heat to a simmer. Slowly pour in cornmeal while whisking to prevent lumps. Continue whisking or stirring while cooking cornmeal until soft and thick. About 2-3 minutes.
Spread about 2/3 of the corn mush along bottom and sides of greased pie Pan. Cornmeal will go up the sides about 2/3. using slotted spoon, fill crust with meat mixture. Sprinkle 1/2 cup shredded cheese. Top with remaining cornmeal. Try to seal completely. I use my hands to help spread it out.
Bake 30 minutes on bottom rack until crust is brown.
Cooked cornmeal. It’s quite thick. Filled bottom crust. Preparing top crust. Ready for the oven. Done.
Mama Toni's Family Recipes 