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Deep Ellum Dallas Blonde Tamale Pie


1 tbsp extra virgin olive oil

3 garlic cloves, minced

½ cup onion, chopped

1 ½ tsp chili powder

1 ½ lbs ground beef

1 ½ cups corn kernels

14 oz can diced tomatoes

4 oz can green chiles

1 cup Dallas Blonde American Blonde Ale

15 oz cornbread mix, prepared according to directions

Kosher salt and freshly ground pepper

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  1. Preheat oven to 350° F. Heat olive oil in a large 10-inch or 12-inch* oven safe skillet over medium-high heat. Add garlic, onions and chili powder. Cook until onions start to soften, about 3-4 minutes. Add ground beef and season with salt and pepper to taste. Break up ground beef with a wooden spoon as it cooks. Cook until nicely browned. Spoon off any excess fat.
  2. Add corn, tomatoes, and chiles. Season. Lower heat and simmer for 5 minutes. Add Dallas Blonde and stir, simmering for 2-3 minutes. Remove from heat.
  3. Make cornbread mix according to directions. Pour over meat mixture and spread evenly. Bake in oven for 35-40 minutes, until a toothpick inserted in the middle of the cornbread comes out clean.

*The larger the skillet, the shallower the cornbread and filling layers. You can also make the tamale pie in a buttered pie pan.

Use the beerfinder to find Dallas Blonde at a fine Texas or Oklahoma establishment near you. This recipe was created by our friends at Beer Belly. See more beer-inspired cooking here.

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