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Tamale Round-About Recipe

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This recipe for Tamale Round-About, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Abujbara
Added: Friday, August 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:
1-1/4 lbs lean ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
season-all salt
1 jar (16 oz) thick and chunky medium salsa
1/4 c. green and/or red bell pepper, chopped

CORN BREAD:
1-1/2 c. all-purpose flour
1 cup yellow cornmeal
2 T. sugar
1 T. baking powder
1/2 tsp salt
1-1/4 c. milk
2 eggs
1/2 c. vegetable oil
4 oz. sharp cheddar cheese, shredded (1 cup)
Sour cream

Directions:
Directions:
Generously spray bundt pan with nonstick cooking spray. Sprinkle chopped bell pepper evenly around bottom of pan.

Place ground beef in skillet, season with season-all salt and brown well. Add remaining seasonings and salsa. Cook over medium-low heat 5 minutes.

For corn bread, combine flour, cornmeal, sugar, baking powder and salt in 2-qt mixing bowl. Add milk, eggs and oil; mix just until dry ingredients are moisterned. Stir in cheese.

Spread 1-1/2 c. corn bread batter evenly over peppers in pan. Top with meat filling; spread remaining corn bread batter evenly over meat filling.

Bake 35-40 minutes in 375F oven or until top is lightly browned. Loosen corn bread from edge and center of pan with knife. Invert onto serving plate. Slice into wedges. Serve with dollops of sour cream.


Personal Notes:
Personal Notes:
The bundt pan is a pretty idea, but I have never managed to get this tamale pie out of the pan in one piece. It usually comes out in two layers. A good solution is to bake this dish in a regular baking pan and cut into squares for serving.

 

 

 

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