Buffet Tamale Pie
|Water||8 Cup (128 tbs)|
|Yellow cornmeal||3 Cup (48 tbs)|
|Ground beef||3 Pound|
|Chorizo||1 Pound, chopped|
|Onion||1 Small, finely chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Grated sharp cheese||1 Cup (16 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Canned tomatoes||3 1⁄2 Cup (56 tbs)|
|Ground hot red chili||1 Tablespoon|
|Ground comino||1 Teaspoon|
|Grated monterey jack cheese||1 Cup (16 tbs)|
1 Heat 5 cups of the water to boiling. Mix cornmeal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
2 Before the mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
3 Brown the ground beef, chorizo and onion. Add all remaining ingredients except the Monterey Jack cheese and the green olives.
4 Simmer mixture until somewhat thickened. Taste and adjust seasoning.
5 Spoon the mixture into the mush-lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325°F. for 2 or more hours.