Recipe by Sharlene~W
An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.
Top Review by Miss Annie
Oh Sharlene...this recipe reminded me of a long, lost recipe I used to have. It was so good, and we really think it is a keeper. I will print this one out and keep in my T&T cookbook. The only change I made was to use pinto beans instead of kidney beans...just personal preference of DH. Thanks for posting it.
- 1 cup yellow cornmeal
- 1⁄2 teaspoon salt
- 4 cups water
- 1 lb lean ground beef
- 1 cup yellow onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1⁄2 teaspoon dried oregano
- 3⁄4 teaspoon salt
- fresh ground black pepper
- 1 (14 1/2 ounce) can crushed tomatoes, in thick puree
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2 cups corn kernels (fresh, frozen or canned(drained)
- 2 cups grated cheddar cheese
Directions See How It's Made
- Preheat oven to 350°F.
- Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
- Over medium heat, bring mixture to a boil.
- Reduce heat and then cook, stirring, until thickened (about 5 minutes).
- In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
- Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
- Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
- Spoon in meat mixture.
- Spread cornmeal mixture over and then sprinkle with cheese.
- Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
- Let stand 10 minutes before serving.