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Tamale Pie

User Rating3.9 out of 5 (7 Reviews)  Write a Review

By , About.com Guide

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 large green bell pepper, chopped
  • 1 large can (15 ounces) tomato sauce
  • 1 large can (28 ounces) tomatoes, cut up
  • 1 can (16 ounces) whole kernel corn, drained
  • 1 small can (4 ounces) sliced ripe olives
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • dash black pepper
  • 1 cup grated Cheddar or Mexican blend cheese
  • .
  • Crust:
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1/2 teaspoon chili powder
  • 1 tablespoon butter or margarine
  • 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
Serves 6.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
Quite tastyOctober 15, 2009By wolfgangamadeus
"I haven't cooked tamale pie for a long time, so thought I'd try this. As usual, I tried some variants; I substituted red enchilada sauce for the tomato sauce, and used Cholula sauce in place of ground chili peppers, and, finally, added more cheese and corn to both the dish and the crust. I was pleased with how well it tasted, but think it would have been better with 1/2 as much enchilada sauce and 1/2 as much as the recipe called for of tomato sauce. I did find, however, that the even doubling the recipe for the ""crust"" was not enough, perhaps because I used a slightly larger dish to cook it in. All in all, it's worth a try - again and again."

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