Hot tamale.

25 May

I was excited to try this recipe that I found in another one of my Better Homes and Gardens Encyclopedia of Cooking books (1971), Volume 10. In fact I had a hard time deciding between the Chili Rellenos Casserole and this tamale pie. Love, love, love Mexican food! I am a big fan of tamales but have yet to tackle making them from scratch. This pie is the next best thing. The cornmeal topping “frosting” the spicy beef filling makes each piece taste like an actual tamale. Great fix-ahead.

Tamale Pie

1 pound ground beef

1 cup chopped onion

1 cup chopped green pepper

2 8-ounce cans tomato sauce

1 12-ounce can whole kernel corn, drained

1/2 cup pitted ripe olives, chopped

1 clove garlic, minced

1 tablespoon sugar

1 teaspoon salt

2 to 3 teaspoons chili powder (use more for added spice)

Dahs pepper

6 ounces sharp process American (or Cheddar cheese), shredded (1½ cups)

Topping:

3/4 cup cornmeal

½ teaspoon salt

2 cups cold water

1 tablespoon butter or margarine

In a large skillet cook ground beef, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer until mixture is thick about 20 to 25 minutes. Add shredded cheese; stir until melted. Turn into a well-greased 9 x 9 by 2-inch baking dish.

To make cornmeal topping, stir cornmeal and ½ teaspoon salt into cold water. Cook, stirring constantly until thick. Add butter or margarine; mix well. Spoon over hot meat mixture. Bake at 375 degrees about 40 minutes.

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