Cuban Tamale Pie

• Filling:
• 1 lb lean ground beef
• 1 large onion, chopped
• 1/4 cup raisins, chopped
• 1/4 cup roasted peppers, chopped
• 2 tbsp capers
• 1 tsp light brown sugar
• 1 cup beef stock
• 1/2 tsp salt
• 1 tsp chili powder
• 1/4 tsp ground black pepper
• Topping:
• 1/4 cup cornmeal
• 1 tbsp lour
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1 egg, slightly beaten
• 1/4 cup canned green chiles, chopped
• 1/2 cup milk
• 1 tbsp olive oil

1. Preheat the oven to 350.
2. In a large skillet, brown the beef over medium heat. Add the onion, raisins, roasted peppers, capers, brown sugar, beef stock, salt, chili powder and pepper. Cover and let simmer 15 minutes, then uncover and simmer for 5 more minutes. Let cool, then place the filling in a lightly greased dish.
3. In a large bowl, mix together the cornmeal, flour, salt, sugar and baking powder. Sitr in the egg, green chiles, milk and oil. Evently spread the cornmeal topping over the meat mixture.
4. Bake 25 minutes or until the topping is lightly browned. Serve hot.

filling, lean ground beef, onion, raisins, peppers, capers, brown sugar, beef stock, salt, chili powder, ground black pepper, topping, cornmeal, lour, salt, sugar, baking powder, egg, green chiles, milk, olive oil

Taken from www.epicurious.com/recipes/member/views/cuban-tamale-pie-52528601 (may not work)