| 85 | 86 | 87 | 88 | 89 |
| 1 | 28 | 56 | 83 | 111 |
|
Tamale Pie
1
1
1
1
1
1
Large onion, chopped
Green pepper, chopped
or 2 Cloves garlic, crushed
Teaspoon Olive or canola oil
lb. Lean ground beef
4.5 oz. Can of whole, peeled tomatoes (drained)
OR 3 medium tomatoes, chopped
½
¼
1
Teaspoon Salt
Teaspoon Pepper
Teaspoon Chili powder
cup Cornmeal
1
4
cups Water
1
Teaspoon Salt
1
Teaspoon Chili powder
Sliced ripe olives
Preheat oven to 350 F.
Saute the onion, green pepper and garlic in the oil until just tender.
Crumble the ground beef into the skillet and brown. Add the tomatoes, salt,
pepper and chili powder. Cook over low−to−medium heat for about 20 minutes.
While the meat mixture is simmering, bring 3 cups of the water to a boil.
Slowly pour the corn meal into the remaining 1 cup of cold water, stirring
until smooth. Add the salt and chile powder to the boiling water, and then,
stirring constantly, add the cold corn meal mixture to the boiling water.
Cook and stir for 5 minutes. Remove from heat and cover.
Spray a casserole or baking dish with vegetable cooking spray. Using half of
the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle
sliced ripe olives over the top. Using the remaining half of the cornmeal
mixture, cover the top of the pie.
Bake at 350 F for 20 minutes or until nicely browned. Makes about 6
servings.
Tamale Pie
81
Page
Quick Jump
|