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Cornmeal Tamale Pie

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  Canned tomatoes 1 Pound
  Shortening 1 Tablespoon
  Lean ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomato paste 6 Ounce
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chili powder 1 Tablespoon
  Yellow cornmeal 1 Cup (16 tbs) (Enriched)
  Cumin seed 1 Teaspoon

Drain tomatoes and reserve.
To tomato liquid, add enough water to make 3 cups; pour into a medium saucepan.
In a 10-inch skillet over low heat, melt shortening.
Add the beef and onion; cook until beef loses its red color, mashing with fork to crumble.
Stir in tomatoes, tomato paste, 1 teaspoon salt, pepper and chili powder.
Simmer 10 minutes, stirring a few times.
In a small bowl, stir together cornmeal, remaining salt and 1 cup cold water.
Bring the reserved tomato liquid to a boil; slowly add the cornmeal mixture, stirring constantly.
Bring to a boil again; cook gently, stirring often until thickened, 5 minutes or longer.
Stir in cumin seed; cool slightly.
Line bottom and sides of a lightly greased 2-quart casserole with two-thirds of cornmeal mush.
Let stand 5 minutes; spoon the reserved hot beef filling over mush base.
Spoon remaining mush around outer edge of casserole, leaving an uncovered round of filling in the center.
Bake in a 350-degree oven until bubbly hot, 25 to 30 minutes.

Recipe Summary

Main Dish

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