Tamale Pie With Peppers
|Green pepper||1 Medium, seeded and diced|
|Onion||2 Ounce, diced|
|Garlic||1 Clove (5 gm), minced|
|Cooked ground beef/Cooked chicken, julienned||12 Ounce, crumbled|
|Tomato sauce||1 Cup (16 tbs) (No Sugar Added)|
|Chili powder||1 Teaspoon (Or To Taste)|
|Salt||3⁄4 Teaspoon, divided|
|Dry enriched yellow cornmeal||2 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
Cook green pepper, onion, and garlic in large nonstick skillet until browned.
Add beef or chicken and tomato sauce; simmer 5 minutes.
Stir in chili powder, 1/4 teaspoon salt, oregano, cumin, and pepper.
In a small saucepan combine cornmeal, cold water, and remaining 1/2 teaspoon salt.
Gradually add boiling water and cook stirring constantly for 5 minutes, or until mixture thickens.
Spread half the cornmeal mixture in an 8x8-inch baking pan.
Top with tomato sauce mixture and spread with remaining cornmeal.
Bake at 350°F.
for 30 minutes.