Old Fashioned Tamale Pie
From midgelet 15 years ago
- 30 minutes to make
- Serves 6
Old fashioned hearty casseole with mexican influence for a delcious one dish meal
Ingredients
- For the crust: shopping list
- 4 cups (1 L) water shopping list
- 1 tsp (5 ml) salt shopping list
- 1 1/2 cups (375 ml) cornmeal shopping list
- 2 Tbs (30 ml) butter shopping list
- For the filling: shopping list
- 2 Tbs (30 ml) butter shopping list
- 1 medium onion, chopped shopping list
- 1 green bell pepper, seeded and chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 1/2 lbs (750 g) lean ground beef shopping list
- 4 tsp (20 ml) chili powder shopping list
- 1 tsp (5 ml) dried oregano shopping list
- 1/2 tsp (2 ml) ground cumin shopping list
- 1 cup (250 ml) canned or fresh tomatoes, chopped shopping list
- salt and freshly ground pepper to taste shopping list
How to make it
- Crust:
- Bring the water and salt to a boil in a large saucepan.
- Add the cornmeal gradually, whisking constantly.
- Continue whisking until the mixture is thick and smooth.
- Spoon 3/4 of the mixture into a greased 3-quart (3 L) casserole and press it into the bottom and up the sides of the casserole.
- Cover the remaining cornmeal mush and set aside.
- Filling:
- Melt the butter in a large heavy skillet over moderate heat.
- Cook the onion, bell pepper, and garlic, and cook until the onions are soft but not brown.
- Add the beef, chili powder, oregano, and cumin, and stir, breaking up the big chunks of meat, until the beef is browned.
- Add the remaining ingredients and cook uncovered for 5 minutes.
- Spoon the meat mixture into the cornmeal crust and top with the remaining cornmeal mush.
- Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top crust is browned.
The Rating
Reviewed by 6 people-
Polenta used as a crust! What a unique idea this is, midge. I have flagged as unique and you have my thanks and my 5.
Lorraine
lacrenshaw
in Horsham loved it
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I LOVE tamale pie and your version is different in that the polenta goes on the bottom...in my recipe it goes on top, but why not switch? Also I add green olives, the crushed kind for a bit of color. Yummy!
bonjody
in Branson loved it
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Sounds great :)
donman
in Hammond loved it
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