This version of tamale pie, with its rich cornbread crust, closely resembles a Mexican-flavored stew or a Mexican-inspired shepherd’s pie. Masa harina, a corn flour used to make tortillas, is used to thicken and flavor the filling.

FILLING
2 tablespoons olive oil
2 cups chopped onions
1 tablespoon minced garlic
3 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 lb. ground beef (85% to 90% lean)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups lower-sodium chicken broth
1 cup crushed tomatoes in puree
1/2 cup diced fresh green Anaheim or jalapeño chiles (1 to 2 chiles)
1/4 cup masa harina or ground corn tortillas*
1 tablespoon cider vinegar

TOPPING
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese, divided
1 cup yellow cornmeal
1 cup sour cream
1 (8-oz.) can creamed corn
1 tablespoon baking powder

1. Spray 13x9-inch glass baking dish with cooking spray. Heat oil in deep large skillet over medium-high heat until hot. Cook and stir onions 4 minutes or until soft. Stir in garlic; cook and stir 30 seconds or until fragrant. Reduce heat to medium. Stir in chili powder and cumin; stir 1 minute or until onions are well-coated and spices become fragrant.

2. Stir in beef, salt and pepper, breaking up with side of large spoon (try to keep it in 1/2-inch chunks). Cook 5 minutes, stirring gently. Add broth, tomatoes and chiles. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low; cook 20 minutes.

3. Combine masa harina, vinegar and 1/2 cup of the liquid from meat mixture in small bowl. Stir into skillet; cook 5 to 10 minutes or until thickened. Place in baking dish. (Recipe can be made to this point 1 day ahead. Cover and refrigerate.)

4 Heat oven to 400?F. Pour melted butter into medium bowl; stir in 1 1/4 cups of the cheese and all remaining topping ingredients. Spread topping over filling; sprinkle with remaining 3/4 cup cheese. Bake 25 to 35 minutes or until crust is golden-brown. (If baked directly from refrigerator, it may take a bit longer.)

TIP * Masa harina is a corn flour used to make corn tortillas. It can be found in the Hispanic section of supermarkets or next to flour in the baking section. As a substitute, process about 1 1/4 (6-inch) corn tortillas in food processor until finely ground. Stir into tamale mixture with vinegar.

8 servings

PER SERVING: 515 calories, 32 g total fat (15.5 g saturated fat), 27 g protein, 31.5 g carbohydrate, 110 mg cholesterol, 865 mg sodium, 4 g fiber