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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs lean ground beef
3 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 oz each) diced tomatoes
1 can (11 to 15 oz) whole kernel corn, drained
2 1/2 tsp salt
1 1/2 tsp chili powder
1/4 tsp pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 tsp salt
2 tbsp butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.
Make topping: Heat 1 1/2 cups milk with 1 tsp salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake at 375 for 20 to 25 minutes. Serves 6.
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TAMALE PIE WITH CHEESE CORNMEAL TOPPING
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs lean ground beef
3 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 oz each) diced tomatoes
1 can (11 to 15 oz) whole kernel corn, drained
2 1/2 tsp salt
1 1/2 tsp chili powder
1/4 tsp pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 tsp salt
2 tbsp butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.
Make topping: Heat 1 1/2 cups milk with 1 tsp salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake at 375 for 20 to 25 minutes. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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