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Chili Tamale Pie

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Ingredients
  Cornmeal 3⁄4 Cup (12 tbs)
  Water 3 Cup (48 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 1 Teaspoon
  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
  Pepper 1⁄8 Teaspoon
  Tamales 1 Pound, drained and cut in half
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
6

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