Tamale Pie with Minced Meat

Ingredients:

• 1 tbsp. l. corn oil
• 700 g of ground beef with 15% fat content
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp tomato paste
• 1.5 tbsp chili powder
• 0.5 tsp ground cumin
• 1.5 cups green or red enchilada sauce
• 1 cup canned black beans, rinsed
• 1 cup frozen corn kernels, thawed
• 1/4 cup chopped fresh cilantro
• 1.5 cups grated Monterey Jack cheese
• 3 cups self-rising cornmeal
• 2.5 - 3 cups of sour milk or starch
• 2 tbsp. l. corn oil
• 4 green onions, chopped

Preparation:

1. Preheat oven to 200°C.
2. Heat oil in a 10-inch (25 cm) cast-iron skillet over medium-high heat. Add the beef, onion, garlic, and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until browned and the onion is soft, about 6 minutes.
3. Add the tomato paste, chili powder, and cumin and cook, stirring, for about 1 minute. Add the enchilada sauce, beans, corn, and cilantro, and season with salt to taste. Bring to a boil. Remove from heat and sprinkle with cheese.
4. Place cornmeal in a bowl. Add the sour milk and butter and stir. The mixture should be thick but pourable. Add the green onions.
5. Pour the mixture over the meat mixture in the skillet and spread it into an even layer. Bake until golden brown, 20-25 minutes.