Is the kind without sugar
- 3 Tbsp vegetable oil
- 1 pound 90 percent lean ground beef
- 1 onion, chopped fine
- 1 jalapeno chile, stemmed, seeded, and minced
- salt and pepper
- 1 1/2 Tbsp chili powder
- 2 garlic cloves, minced
- 1 1/2 tsp minced fresh oregano or 3/4 tsp dried
- 1 (15-ounce) can black beans, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup fresh or frozen corn (thawed if frozen)
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 2 1/2 cups water
- 3/4 cup coarse-ground cornmeal
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add ground beef and cook, breaking up large clumps, until just beginning to brown, about 4 minutes.
- Stir in onion, jalapeño, and 3/4 teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder, garlic, and oregano and cook until fragrant, about 30 seconds.
- Bring water to boil in large saucepan over high heat. Add 1/4 teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook, whisking constantly, until cornmeal thickens, about 3 minutes. Stir in remaining 2 tablespoons oil.
- Spread cornmeal mixture over top of beef mixture and seal against edge of dish. Cover with aluminum foil that has been sprayed with vegetable oil spray, and bake until crust is set and pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.
I like to use a little more jalapeño and cheddar cheese for a bit more of a kick. The pie is excellent served with a dollop of plain greek yogurt and a side of taquería-style pickled vegetables (recipe to follow).
Recipe from America's Test Kitchen's How Can it be Gluten Free Cookbook.