TEX-MEX TAMALE PIE

Tex-Mex Tamale Pie image

Provided by Diana Adcock

Time 50m

Number Of Ingredients 16

1 1/4 c yellow cornmeal
1/2 tsp salt
1 1/2 c evaporated milk
1 c water
FILLING
1 1/2 lb ground beef
1 clove garlic, minced
1 c chopped onion
1/4 c chopped green bell pepper
1 c cream style corn
1/2 c sliced black olives, drained
1 c enchilada sauce-red or green
1 Tbsp chili powder
1 tsp salt
1/4 tsp black pepper
1/2 c grated cheddar cheese

Steps:

1. For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
2. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
3. Remove 1/2 cup, cover with plastic wrap.
4. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish or cast iron skillet.
5. Bake in preheated 425-degree oven for 10 minutes.
6. Remove from oven and set aside.
7. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
8. Add corn, olives, enchilada sauce, chili powder, salt and pepper.
9. Mix well.
10. Spoon into cornmeal crust.
11. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
12. Return to preheated oven and bake for 15 minutes.
13. Remove and let stand for 10 minutes. Slice and serve.