New Mexico Tamale Pie has basically the same ingredients without the corn husks and is baked in a casserole lined with cornmeal masa. It makes a great meal accompanied by a garlicky green salad and followed with a platter of fresh melons for dessert.

Ingredients 

2-1/2 cups boiling water

1 cup yellow cornmeal

2 teaspoons salt

2 tablespoons butter

1/2 cup whole ripe olives

1/2 cup raisins

1 cup (4 ounces) shredded Jack or Cheddar cheese

Filling:

2 tablespoons vegetable oil

1/2 cup diced white onion

1 garlic clove, minced or pressed

1 pound lean ground beef

1/2 cup diced celery

1/4 cup diced green bell pepper

1 cup whole-kernel corn, fresh from the cob, frozen or drained,

canned

1-1/2 cups chopped fresh tomatoes

1 cup sliced ripe olives

1 tablespoon chili powder

2 teaspoons salt

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

Method 

Boil water in a medium-sized saucepan. Stir in cornmeal and salt. Cook until thickened, stirring constantly. Add butter. Cook, stirring, 20 minutes over low heat. 

Grease a 2-quart casserole. Spread cooked cornmeal over bottom and sides of casserole. 

Set aside while you prepare filling. Preheat oven to 350F (175C). Pour filling into lined casserole.

Bake 45 minutes. Before serving, sprinkle top with whole ripe olives, raisins and shredded cheese. Return to oven just long enough to melt cheese. Makes 6 to 8 servings.

To prepare filling: In a heavy skillet, heat oil. Add onion and garlic. Saute over low heat 5 minutes. 

Increase heat to high and add beef. Brown meat, stirring constantly. Add celery, green pepper, corn, tomatoes, sliced olives and seasonings. 

Simmer over low heat 10 minutes.