If you like Mexican food, this is the dish for you. I usually double the recipe and freeze the second pan.
1 lb. ground beef
1 onion, chopped fine
1/2 envelope taco seasoning
1 (14-1/2 oz) can diced tomatoes in juice
1 (15 oz) can beans, black or kidney
1 c. fresh or frozen corn
1/2 c. cheese, cheddar or Monterey jack
4 c. water
3/4 tsp. salt
1-1/2 c. coarse cornmeal
Brown hamburger, onion, and taco seasoning. Drain.
Return beef mixture to skillet. Add tomatoes with their juice along with the beans and corn. Simmer until most of the liquid has evaporated, about 3 minutes. Remove the pan from the heat.
For the crust, bring the water to a boil in a heavy-bottomed, large saucepan over high heat. Add the salt and then slowly pour in the cornmeal while whisking vigorously to prevent lumps from forming. Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, about 3 minutes. Remove the pan from the heat.
Spread 2/3 of the cornmeal mixture (about 2-1/2 cups) over the bottom and up the sides of a baking dish. Place lid on top of the pan with the remaining cornmeal mixture to prevent it from drying out.
Spoon the beef mixture evenly into the dish and sprinkle with the cheese.
Spread the remaining cornmeal mixture evenly on top of the cheese, spreading it out to the edges of the pie plate to seal in the filling. Bake until the crust has set and the pie is heated through, 25–30 minutes. Remove from the oven and let cool for 10 minutes before serving. * Adapted from American Classics *
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