Tamale Pie II Recipe

Ingredients
<br>- 1 cup white cornmeal
<br>- 4 cups water
<br>- 1/2 teaspoon salt
<br>- 2 pounds lean ground beef
<br>- 1/2 cup chopped onion
<br>- 1/3 cup chopped green bell pepper
<br>- 1 (15 ounce) can whole kernel corn, undrained
<br>- 2 tablespoons chili powder
<br>- 1 tablespoon salt
<br>- 1/2 cup tomato sauce
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
<br>step 2: In a saucepan, bring water to boil and add the 1/2 teaspoon salt.  Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
<br>step 3: Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach.  If mush is too thick to spread, add a little boiling water.
<br>step 4: In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
<br>step 5: Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
<br>step 6: Spoon remaining cornmeal mush over top.  Again, it should be thin enough to spread, but certainly not watery.
<br>step 7: Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.
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Ingredients
- 1 cup white cornmeal
- 4 cups water
- 1/2 teaspoon salt
- 2 pounds lean ground beef
- 1/2 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 (15 ounce) can whole kernel corn, undrained
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1/2 cup tomato sauce
- 1 cup shredded Cheddar cheese

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
step 2: In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
step 3: Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.
step 4: In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
step 5: Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
step 6: Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.
step 7: Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.

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