Tamale Pie
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion (medium, diced)
- 1 lb ground beef
- 1 tablespoon ground cumin
- 1 tablespoon red chili powder
- 1 tablespoon dried oregano
- 15 ounces corn
- 2 1⁄4 ounces black olives, sliced
- 14 1⁄2 ounces tomatoes, diced
- 10 ounces enchilada sauce or 10 ounces taco sauce
- 3 cups water, boiling
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup cornmeal
- 1 cup cold water
- salt
- pepper
- 2 cups cheddar cheese, grated
- 4 tablespoons butter
- sour cream, if desired
directions
- Preheat oven to 350.
- Saute onions in oil over high heat until translucent.
- Add ground beef, cumin, chili powder, and oregano and cook until browned.
- Remove from heat, and pour off excess fat. Transfer to 9x13" casserole dish.
- Stir in corn, olives, tomatoes, and enchilada sauce, and set aside while you make the crust.
- Bring 3 cups of water to a boil and and salt and pepper.
- In a small bowl combine the cornemeal and cold water, stirring to combine.
- When the water is at a full rolling boil, add the cornmeal paste.
- Stir continuously until thickened, 5 to 10 minutes.
- Remove from heat and season with salt and pepper and stir in cheese.
- Immediately spread evenly over casserole.
- Dot with butter and bake until golden and bubbly, about 30 minutes.
- Serve with a dollop of sour cream on top.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.