Roxy
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I have to make more that one post sometimes..to make room for the pictures...enjoy
Tamale Pie
This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.
INGREDIENTS:
• 1 pound lean ground beef (ground sirloin)
• 1 cup chopped onion
• 1 large green bell pepper, chopped (I used 5 jalapenos)
• 1 large can (15 ounces) tomato sauce
• 1 large can (28 ounces) tomatoes, cut up (Mexican stewed)
• 1 can (16 ounces) whole kernel corn, drained (Fiesta corn)
• 1 small can (4 ounces) sliced ripe olives
• 2 cloves garlic, minced (3 cloves)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• dash black pepper
*I added 1 t. cumin
• 1 cup grated Cheddar or Mexican blend cheese
• Crust:
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 2 cups cold water (I used beef broth)
• 1/2 teaspoon chili powder
• 1 tablespoon butter or margarine
• 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
PREPARATION:
Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
Serves 6.
Tamale Pie
This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.
INGREDIENTS:
• 1 pound lean ground beef (ground sirloin)
• 1 cup chopped onion
• 1 large green bell pepper, chopped (I used 5 jalapenos)
• 1 large can (15 ounces) tomato sauce
• 1 large can (28 ounces) tomatoes, cut up (Mexican stewed)
• 1 can (16 ounces) whole kernel corn, drained (Fiesta corn)
• 1 small can (4 ounces) sliced ripe olives
• 2 cloves garlic, minced (3 cloves)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• dash black pepper
*I added 1 t. cumin
• 1 cup grated Cheddar or Mexican blend cheese
• Crust:
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 2 cups cold water (I used beef broth)
• 1/2 teaspoon chili powder
• 1 tablespoon butter or margarine
• 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
PREPARATION:
Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
Serves 6.
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