Tamale Pie

This was delicious but I had trouble with it because even after boiling it down for 20 minutes, it was still too wet. I didn't drain the 28 oz of diced tomatoes and I added the full can of tomato sauce. So, I added 2 tablespoons of cornmeal and cooked the mixture for an additional 10 mins which did the trick. I also added double the amount of chili powder (4 tsps) as it tasted a little too much like tomatoes and not enough spice. This was perfect. I doubled the batch of crust. I used the entire amount on the bottom of a 9 x 13 pan and then repeated the same amount on top. You do have to cook the cornmeal mix until it is stiff and when you add the butter it makes it smooth enough to spread with ease. My husband had never had this before and he LOVED it. I garnished with cheese, sliced green onions, a dollop of sour cream, sliced avocado, and red chile enchilada sauce. Just a little over the sour cream to make it pretty and add just a little extra flavor. Due to the extra amount of crust I made, I baked for an hour and let stand for 10 minutes before serving which helped it to congeal. This was fantastic comfort food and presentation was very festive and pretty.

8 out of 8 people found this helpful.
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