Tamale Pie Casserole

2 Whole milk

1 cup Quick cooking grits

2 Shredded cheddar cheese, divided

1 Green bell pepper, chopped

2 tbsp Butter

1 lb Groundbeef

2 Chopped yellow onion (about 2 medium onions)

3 Garlic cloves, finely chopped

2 tbsp Dale's seasoning

0.67 cup Sliced green olives

1 15oz fire roasted diced tomatoes

2 tbsp Chili powder

Optional garnish: Sour cream, diced avocado, cilantro, and halved cherry tomatoes

Preheat oven to 350°F.

Then, in a medium bowl, combine the milk, grits, ¼ cup of water and ½ cup cheddar cheese. Set aside

Next, in a large cast-iron skillet, melt the butter over medium-high heat.

Add onion and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.

Then, add the beef, Dale’s seasoning and garlic and cook another 6-7 minutes until the beef is no longer pink.

Add the tomatoes, chili powder and green olives.

Remove from heat and stir in the grits mixture.

Cover skillet tightly with foil and bake 30 minutes.

Remove the foil, top with remaining cheddar cheese and return to the oven to melt, about 10 minutes.

Finally, let rest 5 minutes before serving. Top servings with a dollop of sour cream, diced avocado, cilantro, and halved cherry tomatoes, if desired.

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Tamale Pie Casserole