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Mexican Tamale Pie
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- #31997
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Filling
1 pound ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
1 clove garlic, minced
1 can (15 ounce size) tomato sauce
1 package (10 ounce size) frozen whole corn kernels
1 can (4 ounce size) chopped green chiles (use fresh or frozen if you have them)
1/2 cup sliced ripe olives
2 teaspoons chili powder
Crust
3/4 cup yellow cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon vegetable oil
1/2 cup Monterey jack cheese, grated
directions
Brown beef over medium-high heat in large skillet. Drain off fat, add onion, green pepper, and garlic. Saute 3-4 minutes.
Reduce heat and add tomato sauce, 1/4 cup tap water, corn, chiles, olives, and chili powder. Stir to blend, cover, and cook 10 minutes.
For Crust: Combine all dry ingredients. Stir in milk and vegetable oil.
Preheat oven to 375 degrees F. Transfer meat mixture to greased 2 1/2 qt shallow casserole. Sprinkle grated cheese on top of meat mixture. Spread crust on top. Bake 30-35 minutes or until topping is lightly browned and casserole is bubbling.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 13, 2004
I rate this recipe 4 stars but a 5 if you folow the instructions below! The recipe is very good. I have a great tip instead of mixing corn meal etc. for crust use corn tortillas as the crust. Spray the cassarole pan with garlic Pam Cooking and line the cassarole dish with corn tortillas spray ahain and add another layer of tortillas, then fill with tamale pie filling and bake as per recipe instructions. It taste really good, sprinkle with Monterey cheese and olives before removing from oven.