Beef Tamale Pie
From: Nancy, Texas, USA
Comments: In Mexico, this dish is made of chopped meat and crushed peppers, highly seasoned, wrapped in corn husks spread with masa, and steamed.
There is a version that contains cream cheese and egg.
There also is a sweet version that contains dried fruits and nuts.
Servings: 6
IngredientsPreparation
  • 1 pound [454 g] ground beef
  • 1 cup [250 mL] chopped onion
  • 1 cup [250 mL] chopped sweet green pepper, membranes removed and seeded
  • 2 [8-ounce / 228-mL] cans tomato sauce
  • 1 [12-ounce / 342-mL] can whole kernel corn, drained
  • 1/2 cup [125 mL] drained pitted ripe olives, chopped
  • 1 clove garlic, minced
  • 1 tablespoon [15 g] sugar
  • 1 teaspoon [5 mL] salt
  • 2 to 3 teaspoons [10 to 15 mL] chili powder
  • Dash of pepper
  • 6 ounces [170 g] sharp process Cheddar cheese, shredded [1 1/2 cups / 375 mL]
Cornmeal Topping
  • 2 cups [500 mL] cold water
  • 3/4 cup [190 mL] yellow cornmeal
  • 1/2 teaspoon [2.5 mL] salt
  • 1 tablespoon [15 g] butter or margarine
  • Preheat oven to 375°F [190°C].
  • Into a large skillet, fry together ground beef and chopped onion and sweet green pepper stirring until meat is lightly browned and vegetables are tender.
  • Stir in tomato sauce, drained corn kernels, chopped ripe olives, minced garlic, sugar, salt, chili powder and pepper.
  • Leave to simmer until thick, for approximately 20 to 25 minutes.
  • Mix in shredded Cheddar cheese until melted.
  • Turn into a well-greased 9-inch [23-cm] square baking dish.
  • Prepare cornmeal topping; evenly spoon over hot meat mixture.
  • Bake into preheated oven for approximately 40 minutes.
Cornmeal Topping
  • Pour col water into a casserole; stir in cornmeal and salt.
  • Cook stirring until thick.
  • Remove from heat and well mix in butter or margarine, until completely melted.