Post by Chuckie on Aug 18, 2018 18:01:31 GMT -5
I have NO IDEA where we got this recipe. Tonight is Eagle's monthly birthday potluck, so gonna fix it & let you know how it comes out!!
TAMALE PIE
1 lb. ground beef (I doubled the meat, and should NOT have!!)
1/2 C chopped onion
1 green pepper, chopped (they were roasting Hatch chilies today when I was @ Dillon's, so added a mild one of those instead, as we've a friend who does NOT like cooked bell peppers)
1 - 15 oz. can tomato sauce
2 - 15 oz. cans petite cut tomatoes (I SHOULD'VE used one can rotell, as this is quite mild IMHO)
1 - 4 oz. can sliced black olives
3 cloves garlic, minced
1 Tbsp sugar
1 tsp cumin
1/2 tsp salt
2 tsp chili powder (a TBS might be better. I also added about a tsp of Chipotle pepper, as--again--pretty mild otherwise)
dash of black pepper
CORN MEAL CRUST
3/4 C yellow cornmeal
1/2 tsp salt
2 C cold water
1/2 tsp chili powder
1 Tbsp butter (recipe didn't have "when" to add, so added when starting to heat crust ingredients up)
INSTRUCTIONS:
Brown beef with onion, green pepper and garlic.
Add tomato sauce, tomatoes, olives, sugar, and seasonings
Bring to a boil and reduce to a simmer.
Combine cornmeal, salt, chili powder and water.
Cook over medium heat, stirring consistently until stiff. (wonder if that was supposed to be "constantly"?! LOL)
Put 1/3 of mixture into bottom of cast iron pan or casserole dish (we used a 1.5{?} quart Pyrex casserole)
Add meat mixture (I reheated ours FIRST in same pan)
TAMALE PIE
1 lb. ground beef (I doubled the meat, and should NOT have!!)
1/2 C chopped onion
1 green pepper, chopped (they were roasting Hatch chilies today when I was @ Dillon's, so added a mild one of those instead, as we've a friend who does NOT like cooked bell peppers)
1 - 15 oz. can tomato sauce
2 - 15 oz. cans petite cut tomatoes (I SHOULD'VE used one can rotell, as this is quite mild IMHO)
1 - 4 oz. can sliced black olives
3 cloves garlic, minced
1 Tbsp sugar
1 tsp cumin
1/2 tsp salt
2 tsp chili powder (a TBS might be better. I also added about a tsp of Chipotle pepper, as--again--pretty mild otherwise)
dash of black pepper
CORN MEAL CRUST
3/4 C yellow cornmeal
1/2 tsp salt
2 C cold water
1/2 tsp chili powder
1 Tbsp butter (recipe didn't have "when" to add, so added when starting to heat crust ingredients up)
INSTRUCTIONS:
Brown beef with onion, green pepper and garlic.
Add tomato sauce, tomatoes, olives, sugar, and seasonings
Bring to a boil and reduce to a simmer.
Simmer until liquid is gone and mixture has thickened (I went about 20 minutes, STILL a bit 'runny', so I ladled off about 1/2 cup add'l juice)
I stopped here, to finish after 4:00 Mass. I left it to set on thermowell lid for approx 3hrs. I imagine you could make this part the night BEFORE and refrigerate for an easy supp prep the next day.
Cornmeal Crust
Cook over medium heat, stirring consistently until stiff. (wonder if that was supposed to be "constantly"?! LOL)
Put 1/3 of mixture into bottom of cast iron pan or casserole dish (we used a 1.5{?} quart Pyrex casserole)
Add meat mixture (I reheated ours FIRST in same pan)
Top with remaining cornmeal crust. This is EXTREMELY thick stuff!!
Bake in Chambers at 375 for 30-35 minutes
Here is the thickened cornmeal--almost like 'paste--thinly spread with a spatula in the bottom of a 1.5 (?) quart Pyrex dish. Bottom crust spread JUST thick enough where glass didn't show through:
Here it is filled. Had about 1.5 cups leftover filling, so SHOULD have stuck w/just ONE # of hamburger!!
Dolloped remaining crust on by spoonful:
Then spread w/aforementioned spatula:
The red showing through the top is NOT where the top is "thin", but where the sauce got on it as I was spreading it. Top crust MAYBE 1/4" to 3/8" thick?...
And here it is, baked:
I'll let you know the reviews after the party....
CHEERS!
Chuckie
UPDATE: there wasn't but like a child-size helping LEFT, so guess they must've LIKED it!!! Will heat up tomorrow, wrap in a tortilla w/some scrambled eggs, and have breakfast outta it!!