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Tamale Bake Seasoned With Spaghetti Sauce

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  Yellow cornmeal 1 Cup (16 tbs)
  Ground beef 1 Pound
  Onion 1 Medium, chopped (0.5 Cup)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Spaghetti sauce mix 2 Tablespoon
  Chili powder 1 Tablespoon
  Canned tomatoes 1 Pound
  Pitted ripe olives 7 Ounce, halved
  Cheddar cheese 1⁄4 Pound, grated (1 Cup)

Cook cornmeal, following label directions for cornmeal mush.
Pour about half into an 8-cup shallow baking dish; spread evenly.
Pour remaining into a greased pan, 9x5x3; chill.
Press ground beef into a large patty in large frying pan; brown 5 minutes on each side; break up into chunks; push to one side.
Add onion and green pepper; saute just until soft.
Stir in spaghetti-sauce mix, chili powder, and tomatoes.
Heat to boiling, stirring constantly; remove from heat.
Stir in olives and 3/4 cup grated cheese.
Pour over cornmeal mush in baking dish (This much can be done ahead; chill.Take from refrigerator 30 minutes before baking.)
Remove cornmeal mush from pan by turning upside down onto cutting board.
Divide in half lengthwise, then cut each half into thirds; cut each piece diagonally to make 12 wedges.
Arrange around edge of baking dish, sprinkle saved 1/4 cup cheese on top.
Bake in hot oven (400°) for 1 hour, or until bubbly-hot.

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