(Ingredients:
- 1/2 cup chopped onion
- 1 pound lean ground beef, round or chuck
- 2 tablespoons butter
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (12 ounces) kernel corn or Mexican style corn
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons chili powder
- 3 cups boiling water
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup chopped ripe olives
Preparation:
Sauté chopped onion and ground beef in butter until beef is browned; add tomatoes, corn, 1 1/2 teaspoons salt, pepper, and the chili powder. Set aside.
In a saucepan, boil water; slowly stir in cornmeal and 1 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and stir in the beaten egg; add chopped ripe olives. Spread half of the cornmeal mixture into the bottom of a 2-quart casserole; top with beef filling. Drop spoonfuls of the remaining cornmeal mixture on top of filling. Bake at 400° for 20 to 25 minutes, or until nicely browned.
Tamale pie serves 6.
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