Unlike many tamale pies, which have a top crust only, this one is completely enclosed in a cornmeal crust. This dish can be baked up to 3 days ahead, kept covered in the refrigerator, and reheated in a 300┬░F oven for 20 minutes.
Crumble into a large skillet and cook over medium-high heat until the meat is no longer pink, thoroughly breaking up the meat with the back of a spoon:
1 1/2 pounds lean ground beef or ground turkey
If necessary, tilt the skillet and spoon out any fat. Stir in:
3 cups tomato salsa
1/2 cup chopped pimiento-stuffed green olives
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Bring the mixture to a simmer. Reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes. Remove from the heat. Bring just to a boil in a small saucepan:
1 1/3 cups water
1 cup vegetable stock or chicken stock
Cover and remove from the heat. Whisk together in a large bowl:
2 teaspoons baking powder
1 1/2 teaspoons salt
Whisk in:
1/3 cup vegetable oil
Then stir in, mixing until all the cornmeal is coated with the oil:
3 cups yellow cornmeal
Add the reserved stock mixture and stir well. Let the batter stand for 5 minutes. Mix in:
2 large eggs
Position a rack in the center of the oven. Preheat the oven to 400┬░F. Generously grease a 13 x 9-inch baking dish, preferably glass.
Remove 1 1/2 cups of the cornmeal batter and reserve. Using a rubber spatula, spread the remaining batter evenly over the bottom and all the way up the sides of the pan. Gently spoon the beef filling over the crust, then cover evenly with:
Then spread it in a thin, even layer over the top of the pie. The batter will blend lightly with the cheese. Bake the pie until nicely browned, about 40 minutes. Let stand for 15 minutes. Cut the pie lengthwise in half, then cut each half crosswise into 4 or 5 equal pieces.
