Cornmeal Tamale Pie
|Canned tomatoes||1 Pound|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce|
|Salt||2 1⁄2 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.