You can jazz this up to your heart’s content with chopped green chiles, grated cheese, etc., but it’s not necessary. This is classic tamale pie!
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Ingredients
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1 large onion, chopped
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1 green pepper, chopped
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1 or 2 cloves garlic, crushed
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1 T olive or canola oil
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1 pound lean ground beef
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14.5-ounce can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon chili powder
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1 cup cornmeal
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4 cups water
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1 teaspoon salt
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1 teaspoon chili powder
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Sliced ripe olives
Instructions
- Preheat oven to 350°F.
- Sauté the onion, green pepper and garlic in the oil until just tender.
- Crumble the ground beef into the skillet and brown.
- Add the tomatoes, salt, pepper and chili powder.
- Cook over low-to-medium heat for about 20 minutes.
- While the meat mixture is simmering, bring 3 cups of the water to a boil.
- Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth.
- Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water.
- Cook and stir for 5 minutes.
- Remove from heat and cover.
- Spray a casserole or baking dish with vegetable cooking spray.
- Using half of the cornmeal mixture, line the dish.
- Fill with the meat mixture.
- Sprinkle sliced ripe olives over the top.
- Using the remaining half of the cornmeal mixture, cover the top of the pie.
- Bake at 350°F for 20 minutes or until nicely browned.
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