Tamale Pie With Cheddar & Cornmeal Crust

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup beer 
• 1 medium bell pepper diced
• 0.5 cup olives black
• 19 ounce kidney beans rinsed drained canned
• 16 ounce canned tomatoes crushed canned
• 2  eggs 
• 1 cup flour 
• 0.5 lb ground beef (or beef and pork mixture)
• 0.3 teaspoon ground coriander 
• 1 tablespoon ground cumin 
• 1  jalapeno diced finely
• 2 tablespoons olive oil 
• 4 teaspoons olive oil 
• 1 medium onion diced
• 0.5 teaspoon oregano 
• 0.5 teaspoon pepper 
• 12 servings hot sauce hot
• 0.5 cup salsa (I like hot!)
• 0.3 teaspoon salt 
• 0.5 cup spring onion 
• 1 cup sharp cheddar cheese shredded
• 2 ounces tomato paste 
• 1.5 cups cornmeal yellow
• 1.3 cups yogurt 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Grease 13x9x2 baking dish.In a large skillet heat oil add the peppers and onions saute for 5 minutes.
2. Add beef to pan mixing to crumble cooking about about 5 minutes.Stir in remaining ingredients plus 1/4 cup beer.Put into prepared pan and set aside.In a large bowl combine all dry ingredients, stir to mix well.In an other bowl, whisk yogurt,eggs,and oil to blend.Stir in 3/4 cup cheese, scallions and jalapeo.
3. Pour yogurt mixture over the cornmeal mixture and stir just till blended.Top the filling with crust mixture.
4. Sprinkle remaining cheese on top and bake for 30 minutes.