August 29, 2009

Tamale Pie With Cheese Cornmeal Topping

A spicy tamale pie recipe with ground beef and cornmeal cheese topping.
INGREDIENTS:

* 1 1/2 pounds lean ground beef
* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 clove garlic, minced
* 1/2 cup chopped bell pepper
* 2 cans (14.5 ounces each) diced tomatoes
* 1 can (11 to 15 ounces) whole kernel corn, drained
* 2 1/2 teaspoons salt
* 1 1/2 teaspoons chili powder
* 1/4 teaspoon pepper
* 1/2 cup yellow cornmeal
* 1 cup water
* 1/2 cup sliced ripe olives
* .
* Topping:
* 1 1/2 cups milk
# 1 teaspoon salt
# 2 tablespoons butter
# 1/2 cup yellow cornmeal
# 1 cup shredded Cheddar cheese
# 2 eggs, slightly beaten

In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.

Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes.
Serves 6.

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