Easy Tamale Pie
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1⁄2 , chopped|
|Olive oil||2 Tablespoon|
|Round steak||1 Pound, ground|
|Canned tomatoes||28 Ounce (3 1/2 Cups, One 1 Pound 12 Ounce Can)|
|Ripe olives||1 Dozen, pitted|
|Ground coriander||1 Teaspoon|
|Chili powder||2 Tablespoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Seasoned beef broth/Chicken broth||1 Quart|
Saute onion, garlic, and pepper in hot olive oil in a skillet.
Add beef and saute until meat loses red color, stirring with fork to crumble meat.
Add tomatoes, 1 teaspoon salt, olives, coriander, and chili powder.
Cook slowly for 20 minutes.
Meanwhile, mix cornmeal and cold water in top part of double boiler.
Add hot broth slowly and cook over boiling water until thickened, stirring occasionally.
Line an oiled 2-quart casserole with half the mush mixture.
Add meat mixture and top with remaining mush.
Let cool slightly and crisscross top with knife.
Dot generously with butter.
Bake in preheated moderate oven (350°F.) for 45 minutes.