Viewing post #507951 by GardenGuyAZ
|Alma (TomatoFreak) gave me this recipe. I thought it was on here somewhere, but I can't find it. Made it tonight, very nice comfort food!
Served up with Spanish Rice and a nice green salad.
Tamale Pie with Cornbread Crust
Tamale Pie Filling
1 lb. ground beef (not too fatty)
1/2 c. chopped onion
1/3 c. chopped celery
1 16 oz. can diced tomatoes, undrained
1 12 oz. can whole kernel corn, drained (my mom always used Niblets)
1 8 oz. can tomato sauce
1 tsp. salt
1 tbsp. chili powder (mild or hot, depending on your tastes)
1/4 tsp. pepper
Film pan with cooking spray (or use a small amount of canola oil or butter) and brown ground beef, onion and celery, breaking up ground beef into small pieces. Drain off any liquid. Add tomatoes, corn, tomato sauce and seasonings. Simmer 10 minutes.
1/4 c. all-purpose flour
3/4 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/8 c. vegetable oil (or melted butter)
1/2 c. milk
Whisk together dry ingredients in one bowl. Mix wet ingredients in another small bowl and add to dry. Mix only till dry ingredients are moistened.
Spoon hot Tamale Pie filling into 2 quart casserole (I spray it first just to film.) Top with Cornbread Crust mix and pat out as evenly as possible.
Bake uncovered at 425 degrees for 15 minutes on middle shelf.
* You can substitute chopped red or green bell peppers for the celery.
* You can add one or two finely diced garlic cloves if you like garlic.
* For a pronounced Mexican flair, add a dash of ground cumin and about 1/2 a teaspoon of ground Mexican oregano.
* I've added chopped ripe olives or even some chopped green olives.
It's good with a rustic green salad or green beans as a side dish. A dollop of sour cream topping and a sprinkle of chopped cilantro is a nice finish, too.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
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