from Cook's Illustrated
Filling
Butter for greasing pie plate
1 T vegetable oil
1/2 lb. 90% lean ground beef
1/2 lb. ground pork
1 large onion, chopped fine
1 medium jalapeno chili, seeded and minced
2 medium garlic cloves, minced and pressed through garlic press (about 2 teaspoons)
1 t ground cumin
1/4 t Cayenne pepper
1 T chili pepper
1 t table salt
1 (14 1/2 oz) can diced tomatoes in juice
1 ( 15 oz) can black beans, drained and rinsed
1 C fresh or frozen corn kernels
1 T minced fresh oregano
ground black pepper
2 oz. shredded Monterrey Jack cheese (about 1/2 C)
Crust
4 C water
3/4 t table salt
1 1/2 C coarse cornmeal
1. FOR THE FILLING: Butter 10-inch deep dish pie plate (or similar casserole dish with 3-quart capacity) and set aside. Adjust oven rack to lowest position and heat oven to 375 degrees.
2. Heat oil in large skillet over high heat until shimmering, about 1 minute. Add ground beef and pork and cook, breaking up large clumps of meat wit...