This recipe made its debut in The Baking Sheet, our subscription baking newsletter. Susan Reid, the editor, described it this way: "Greg, my other half, is always happy when the answer to 'what's for dinner?' is 'a casserole'. Being a true child of the Donna Reed era, the idea of a warm covered dish with meat and cheese and starch all together makes him feel right at home. The tamale topping for this dish is moist and tender, studded with flecks of corn. You can add herbs or cheese if you like. Partly because of my restaurant training, I tend to make the filling for this dish in double batches, one for now and one for the freezer. That way I'm halfway there later on when I come home late and want to get dinner on the table without starting from scratch. If you want to make the filling ahead, you can do so and tuck it in its casserole dish in the refrigerator. When you get home, turn the oven on, plunk the casserole in the microwave for 10 minutes to heat through while you put together the topping, scoop it out, put it in the oven. Your total time from start to dinner? 35 minutes."