Beef and Cheese Tamale Pie

Yummy recipe... thought I'd share. It's makes a lot so if there is only a few of you eating you may want to half the recipe. Also, it takes about 30 min. to prepare and 1 hour to cook. Well worth the time and great for feeding visitors!

Beef and Cheese Tamale Pie
Filling:
1 large onion, chopped
1 1/2 pounds lean ground beef
4 garlic cloves, minced
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. salt
2 tblsp. chili powder
1 (14 oz) canned stewed tomatoes
2 cups corn kernels, canned or frozen
1/2 chopped fresh cilantro (I just used dried)
1 1/2 cups grated pepper jack cheese, divided
1 1/2 cups grated cheddar cheese, divided

Cornmeal Batter:
3 cups chicken broth
1 tsp. salt
2 cups yellow cornmeal
2 cups cold water
1 cup low-fat plain yogurt

Toppings:
1/2 cup low-fat plain yogurt
3 tblsp. cream
1/2 cup canned diced tomatoes, drained
sour-cream (optional)
1 (6 oz) can pitted black olives (optional)

1. To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; saute until beef is browned.
2. Add corn and tomatoes; heat through. Remove from heat and stir in cilantro
3. Preheat oven to 350F. Lightly grease a 13 by 9 inch casserole dish.
4. To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stirl overt medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
5. Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper jack and 1 cup cheddar cheese. Spoon on remaining cornmeal batter and smooth with spatula.
6. To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
7. Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives. Serves 10.