1940's Tamale Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
Ingredients:
***Cornmeal Mush***
1 cup cornmeal
1/2 cup cold water
3 1/2 cups boiling water or chicken stock
2 teaspoons salt
***Tamale Pie***
8 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper
1/3 cup chili powder or to taste
3 tablespoons butter or oil
4 cups cooked ground beef
2 pimientos, chopped
1 1/2 cup black pitted olives (or less), roughly chopped
salt and pepper to taste
Directions:
To cook cornmeal mush: stir cornmeal into the cold water to moisten it, in the top of a double boiler. Then add boiling water or chicken stock and salt; mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed.
For tamale pie: Beat butter into hot cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili powder in butter or oil until vegetables are just slightly softened, 2 or 3 minutes. Add cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush.
Bake in preheated 350 degrees F oven until the mush is crusty on top, about 30 minutes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/255/1940s_Tamale_Pie46674.shtml
Recipe ID: 880
Nutrition:
per serving: 730 calories, 36g fat, 74g carbohydrates, 27g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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