A delightful twist on the classic tamale pie, this casserole is packed with bold flavors and a comforting cornbread topping.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to achieve even cooking.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the beef into small crumbles for even cooking.
Add the chopped onion, diced green pepper, and minced garlic to the skillet. Cook until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the chopped tomatoes, corn, sliced olives, chili powder, salt, and pepper. Cook for 5 minutes to combine the flavors.
Taste the mixture and adjust the seasoning as needed.
Transfer the beef mixture to a greased 9x13-inch baking dish.
Spread the mixture evenly to ensure consistent baking.
In a saucepan, heat the milk, butter, and a pinch of salt over medium heat. Gradually whisk in the cornmeal until the mixture thickens.
Stir constantly to prevent lumps from forming.
Spread the cornbread mixture evenly over the beef mixture in the baking dish.
Use a spatula to smooth the surface for even baking.
Sprinkle the shredded cheddar cheese over the top.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in the preheated oven for 45 minutes, or until the topping is golden and set.
Check the casserole halfway through and rotate if needed for even baking.
Let the casserole cool for 5 minutes before serving. Enjoy your meal!
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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