1 pound unsalted butter, 4 tablespoons butter flavored shortening, 1 pound (80/20) ground beef, 2 large garlic cloves, minced, 1 (14.75 oz.) can cream-style corn, 1 (10 oz.) can diced tomatoes and green chilies, 1/2 tablespoon sugar, 1 tablespoons chopped and seeded jalapeno chili, 2 tablespoons chili powder, 1 (10 oz.) can tamales in chili sauce, 2 tablespoons chili powder, 3 eggs, beaten, 2 cups yellow cornmeal, 1 cup whole milk, 1 (3.8 oz.) can sliced black olives. Garnish with chopped cilantro, sour cream, olives, and lemon wedges.
Get out a large heavy skillet, melt the butter and shortening. Add the onions and garlic cook until the onions are translucent. Add the beef, cook until the meat is done, or until the pink is gone. Add the corn, tomatoes, jalapenos, and sugar, cook for 5-7 minutes. Stir in the chili powder and crumpled tamales, cook for another 10 minutes. Add the eggs, cornmeal, and milk, cook another 15 minutes. Remove from the stove top, fold in 3/4 of the can of the olives, including about 1/2 of the juice. Pour everything into a lightly greased casserole dish. Bake for 25 – 30 minutes or until the top is a golden brown.
I serve this warm comforting delicious dish with a cucumber salad and Mexican street corn on the cob. How are you going to serve yours?