In a large stock pot, heat oil to medium heat and add onions; cook for 5 minutes
2 tablespoons oil, 1 cup chopped onion
Add beef to onions and cook till thoroughly brown
2 lbs. ground beef
Drain reside from beef and return beef and onions to stockpot
Add cumin, chili powder, green chiles, corn, tomato paste and chili sauce; combine well and allow to cook for 15 minutes or until all flavors are married; taste for salt and pepper seasonings and adjust accordingly
8 oz. diced green chiles, 1 cup tomato paste, 2 tablespoons ground cumin, 2 tablespoons chile powder, 15 ounces sweet yellow corn, 12 oz. Chili Sauce
Make the Tamale Topping
Bring 6 cups water to boil in large pot
6 cups water
In a medium bowl, add two cups ice COLD water; pour two cups of cornmeal into cold water and combine well
2 cups water, 2 cups cornmeal
Once cold water and cornmeal are combined, gradually pour mixture into HOT water
Add 1 teaspoon salt and Sazon Goya seasoning to cornmeal; continue to cook, constantly stirring until mixture becomes thick (about 5 minutes)- be careful! It begins to POP and bubble as it thickens!
Stir constantly for 5-minutes, until mixture has thickened; remove from heat and let sit for 5-minutes
Spoon half of the cornmeal mixture into an ungreased pan; spoon chili mixture over cornmeal
Top chili with another layer of cornmeal;NOTE: if you want to add cheese to this recipe, sprinkle shredded cheddar over the beef mixture, then place the top cornmeal layer over the cheese
4 oz. shredded cheddar
Bake at 350º F for 35-40 minutes, uncovered, until the topping is semi-firm
Allow to rest for five minutes before serving
Notes
The secret ingredient in this dish is the Sazon Goya Coriander and Annatto! It is usually found in the International or Mexican aisle in the grocer.
When cooking the "tamale" part, use a long-handled wooden spoon and stand back! The cornmeal mixture pops and bubbles; stir constantly for 5 minutes, then remove from heat and allow to cool for 5 minutes.
If you're using leftover chili, there's no need to heat it before you assemble the tamale pie!