"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for California Tamale Pie, by Betty DeLong, is from THE BYER FAMILY COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs. chili seasoning mix 2 t. seasoned salt 2 lb. canned diced tomatoes 2 lbs. canned corn kernels 15 oz. can sliced olives
Mix first three ingredients in a 5 quart casserole. Brown ground beef in separate skillet until crumbly. Drain fat and add to cornmeal mixture. Stir in remaining ingredients. Bake at 350º for 1 hour 15 minutes. Test with toothpick to be sure cornmeal is done.
Sprinkle grated cheese on top. Bake again until melted.
*Firm tofu can be substituted for meat if desired.
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