Wagyu Ground Beef Tamale Pie

Directions

1. Tools - Large Skillet, 9 inch x 13 inch Casserole Dish, Baking Sheet, 2 Large Bowls, Wooden Spoon, Whisk
2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE WAGYU BEEF MIXTURE Using pan spray or oil, grease up your casserole dish, and place it on a baking sheet. Preheat your oven to 375°F. Heat a large skillet on the stove over medium-high heat, and add in the grapeseed oil. Once the oil is hot, add in the Wagyu ground beef and the ground pork. Using a wooden spoon, break up the meat into smaller pieces. Once the meat is browned, add in the minced yellow onion, seeded and diced jalapeno, and seeded and diced red bell pepper. Cook for about 5 minutes until the onion is translucent. Add in the cooked black beans, minced garlic, tomato sauce, chicken stock, ancho chile powder, ground cumin, coriander, garlic powder, and kosher salt. Bring the mixture to a boil, and then reduce the heat to low. Simmer for 30 minutes, while stirring occasionally.
4. PREPARING THE CORN TAMALE TOP While the Wagyu beef mixture is simmering, start the corn tamale top. In a large bowl, whisk together the cornmeal, all purpose flour, baking powder, kosher salt, and sugar. In another bowl, whisk together the milk, eggs, and grapeseed oil. Whisk the milk mixture into the cornmeal mixture. Mix until combined. Then, use a spatula to fold in the cup of corn kernels. Reserve.
5. FINAL STEPS Once the Wagyu beef mixture has simmered, fold in the cup of corn kernels (that goes in the beef mixture). Place the contents of the skillet (the Wagyu beef mixture) into the casserole dish. Top the Wagyu beef mixture with the corn tamale top. Spread evenly to cover the top. Sprinkle the shredded cheddar cheese over everything in the casserole dish. Bake at 375°F for 25-35 minutes. Let the Wagyu ground beef tamale pie rest for 10 minutes before serving. Then, serve, and enjoy!