Tamale Pie Casserole

Tamale Pie Casserole

1 1/2 pounds lean ground beef- can also use ground chicken or turkey
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (11 to 15 ounces) whole kernel corn, drained or use frozen corn
2 1/2 teaspoons salt- I omit this
1 1/2 teas
Dash of hot sauce - optional
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives- we like black olives best

1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, slightly beaten

In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.

Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes. Can be assembled ahead of time and refrigerated until ready to bake. Can also assemble and freeze for future baking.
Serves 6.
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