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Mexican Tamale Pie

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Ingredients
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Fat 1 Tablespoon
  Ground beef 1 Pound
  Seasoned tomato sauce 8 Ounce (2 Can)
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Ripe olives 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Chili powder 2 Teaspoon
  Pepper 1 Dash
  Shredded sharp process cheese 1 1⁄2 Cup (24 tbs)
For corn-meal topper:
  Yellow corn meal 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Cold water 2 Cup (32 tbs)
  Butter/Margarine 1 Tablespoon
Directions

Cook onion and green pepper in hot fat till just tender.
Add meat; brown lightly.
Add next 8 ingredients.
Simmer 20 to 25 minutes, till thick.
Add cheese; stir till melted.
Pour into greased 9 x 9 x 2-inch baking dish.
Make Corn-meal Topper: Stir corn meal and 1/2 teaspoon salt into cold water.
Cook and stir till thick.
Add butter; mix well.
Spoon over meat mixture, making 3 lengthwise stripes.
Bake casserole in moderate oven (375°) 40 minutes, or till top is lightly browned.
Before serving, sprinkle top with ripe-olive slices.
Makes 6 servings.
For a Mexican meal, serve with refried beans, lettuce and tomato salad, crisp tortillas, jam-filled turnovers, and hot coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes
Servings: 
6

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