This was really good. However, I did half the cornbread topping mixture since I've had similar things before and it always seemed like too much. Half of the topping was perfect. Even DH (who doesn't like casseroles), liked it. I left out the olives, bell pepper (don't really like) and tomato paste (didn't have), added in a little rotel I had leftover and some brine from jar of pickled jalapenos just to use it up. Will make again! Thanks so much for posting!!
I gave this a five star. At first I had a problem with the cornbread topping, but I spoke with the poster and she informed me that she meant to post 1 1/4 Cup of yogurt instead of 1/8 cup. The taste is great. I made it just as it was posted. Didn't need any extras.
I'm giving it a 4 because I adjusted things so I could use masa harina. All in all not bad! I'm going to keep searching until I find a pie that really melts on your tongue. But the filling was great. I also wish there was a cooking temp given? But thanks for sharing!
This was quick and quite tasty, very filling as well. I halved the recipe and used meatless grounds in place of the beef. I left out the beer because my son was going to be eating it as well. I had no olives so that had to go as well. The cornbread topping was just a tad too hard/dry. I wasn't sure what temp to bake the dish at, so I went with 350F - after 30min, the bottom of the crust was still soggy, so I covered it with foil and baked it longer. That dried it out somewhat, but the filling was very good.
Easy and tasty. I didn't have tomato paste, so I used chopped sun dried tomato paste in olive oil. I also found the filling just a little quite, so I added additional salt and pepper. Rewarming the next day benefitted from pickled jalapeno slices and sour cream.
We enjoyed this very much. We thought the bread overwhelmed the filling so next time we will either cut the crust recipe in half or double the filling recipe, depending on how much we need to make. Other than that, the recipe was fabulous and enjoyed by all. Thanks!
This was delicious! I made a few small changes, mostly to add more flavor of chiles (I used to live in New Mexico). I used 1 T powdered red chile and reduced cumin to 1 t. I added fresh garlic & skipped the tomato paste, olives, and beer as I was out. For the crust I added 1 small (4 oz) can of chopped green chiles to the batter and skipped the jalapenos. I used 1 only 1 cup cornmeal and 1 cup whole wheat flour. Thanks for the recipe, I'll be making it often! Update: I've made this several times now, and I still need more like 30 min. prep time. My husband loves this dish, as do my teenage son and his friends.
Hearty, good food! The chilli filling soaks up wonderfully in to the cheesy crust, which is crisp on top. I have made this pie twice, now. First time we found the dough very bulky and dry, and there was not quite enough flavor in the filling, either. The basis of the recipe is so tempting, though, that I decided to improve it a little for our liking and now it is 4 star for us. We love it. For the filling I added 2 1/2 tsp chilli powder, 1 tbs corn flour and 1 1/2 beef stock cubes. I substituted salsa with 2 tbs tomato paste, some chopped pickled jalapeno and some jalapeno juice from the jar. For the crust I reduced cornmeal to 1 cup only and used 1 tsp salt. We like the crust slightly sweet and 2 tbs sugar was just right. There was still a lot of crust, and as nice as it is, it tends to get bit dry on top. I might try to use half the batch to cover the pie bottom, bake it 10 minutes and then add the filling and dot the remainig crust dough on top and bake as instructed. Sorry for all the alterations, but this was too good a recipe to just forget about, when minor modifications made it just right for us. Thank you Rita, once again!
Very tastey, not at all tomaleish though.
The crust is just wonderful as well as the entire dish. I added some garlic, parsely and hot sauce to the filling. This is a great crowd pleaser. Thanks for sharing.