Valencia Tamale Pie

Submitted by Molly53

"For a light supper or luncheon, nothing equals this dish. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ teaspoons salt
3 cups water, boiling
1 cup cornmeal or 1 cup uncooked polenta
1 cup black olives, chopped
2 tablespoons butter or 2 tablespoons lard
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 lb ground round or 1 lb minced beef
2 cups tomatoes, cooked (canned is fine)
1 teaspoon chili powder (store bought, your own recipe or Chili Powder)

directions

Add salt to boiling water and stir in corn meal slowly; cook for 30 minutes.
Add olives and set aside to cool.
Melt butter and add onion, pepper and meat; mix thoroughly and cook until meat is brown.
Add tomatoes, chili powder and remaining salt; simmer about 10 minutes.
Butter a large casserole dish and pour in half the cooked cornmeal; add cooked meat and cover with remaining cornmeal.
Bake in a 350F oven for 30 minutes.