Chili Tamale Pie
|Cornmeal||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Onion||1 Large, chopped (1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||1 Pound|
|Baked peas/Baked kidney beans||2 Pound|
|Tomato sauce||8 Ounce|
|Chili powder||2 Teaspoon|
|Tamales||1 Pound, drained and cut in half|
1 Blend cornmeal and 1/2 cup water in small bowl until smooth.
2 Bring remaining 2 1/2 cups water, butter or margarine, and salt to boiling in medium-size saucepan; stirring constantly, gradually add cornmeal mixture.
3 Cook, stirring often, until thick; cover and continue to cook over very low heat 10 minutes; remove from heat; save for Step 6.
4 While cornmeal cooks, heat oil in large frying pan; add onion and garlic; saute over low heat about 5 minutes, or just until tender; add ground beef; cook until brown, breaking meat up with a fork as it cooks.
5 Stir in beans, tomato sauce, chili powder, salt, and pepper; heat to boiling; reduce heat; sim-mer 20 minutes to blend flavors.
6 Line bottom and sides of baking dish, 12x8x2, with cooked cornmeal; pour hot chili mixture on top of cornmeal; top with halved tamales.
7 Bake according to directions in Step 8, or cool, then keep in refrigerator until 1 1/2 hours before serving time and bake according to directions in step 8.
8 Bake at once in moderate oven (350° F.) about 40 minutes, or until filling is bubblyhot.
Remove chilled casserole from refrigerator; let stand 30 minutes at room temperature; then bake in moderate oven (350°) for 50 to 60 minutes, or until filling is bubbly-hot.
Serve with grated cheese, if desired.