Chicken And Beef Tamale Pie

Directions

1. Brown beef in a Dutch oven over medium heat. Remove meat with a slotted spoon and drain on paper towels. Remove all but 2 Tbsp pan drippings. Add in onion and garlic and cook till soft, about 3 min. Return meat to pan and sprinkle with 2 to 3 Tbsp of the chili pwdr. Add in canned tomatoes and jalapenos. Simmer uncovered over low heat for 1 to 2 hrs. Season with additional chili pwdr and salt and pepper to taste. Stir in beans and cilantro.
2. Preheat oven to 350 degrees. In a large saucepan bring 3 c. of the broth to a boil. In a small bowl combine cornmeal and remaining 1 c. of broth and blend till smooth. Stir into boiling chicken stock. Cook, stirring constantly to avoid lumps, over low heat, till mix thickens, about 30 min.
3. Line the bottom and sides of a 9" X 13" pan with cornmeal mix.
4. Bake for 15 min (or possibly more), till hard. Remove from oven and place a layer of corn in the pan, followed by chicken, then another layer of corn, then the beef. Cover with cheese. Bake 25 min.
5. Serves 8.