Tamale Pie

Tamale Pie

  • 2 lb. lean gr. beef
  • 1 c. chopped onion
  • ½ c. chopped green pepper
  • 2 cloves garlic, minced
  • 1 16 oz. can stewed tomatoes
  • 1 16 oz. can whole kernel corn, drained
  • 1 c. sliced pimiento-stuffed olives
  • 2 ½ t. chili powder
  • ½ t. dried oregano, crushed
  • ¼ t. pepper
  •  
  • Cornmeal topping: (can be doubled)
  • 1 ½ c. milk
  • 2 T. butter or margarine
  • 1 t. salt
  • ½ c. cornmeal
  • 1 c. shredded cheddar or Monterey Jack cheese (4 oz.)
  • 2 slightly beaten eggs

In skillet cook meat, onion, chopped green pepper, and garlic till meat is browned and vegetables are tender; drain off excess fat. Stir in tomatoes, corn, olives, chili powder, oregano, and pepper. Simmer 10 minutes. Turn into ungreased 3-quart casserole. In saucepan heat milk, butter or margarine, and salt till butter melts. Slowly stir in cornmeal. Cook and stir about 5 minutes or till thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Bake in 375 degree oven for 35 minutes. (Or assemble, cover, and chill. Bake in 375 degree oven 45 minutes or until brown.) Garnish with pepper rings, if desired. Serves 8.

 

 

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