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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tamale Pie Recipe

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This recipe for Tamale Pie is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1 large onion, chopped.
1 & 1/2 lbs ground lean beef.
4 cloves garlic, minced.
1 & 1/2 teaspoons dried oregano.
1 & 1/2 teaspoons ground cumin.
1 teaspoon salt.
2 tablespoons red chili powder.
1 (14 oz.) can stewed tomatoes.
2 cups corn kernals, fresh or frozen.
1/2 bunch cilantro, chopped.
1 & 1/2 cups grated pepper jack cheese.
1 & 1/2 cups grated cheddar cheese.

Cornmeal masa:
3 cups low sodium chicken broth.
1 teaspoon salt.
2 cups yellow cornmeal.
2 cups cold water.
1 cup low-fat plain yogurt.

Various Toppings (optional):
Chopped green onions, Sour Cream, Guacamole, Shredded cheese, Diced tomatoes, Sliced black olives.
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 13 X 9 casserole dish. To prepare filling: in large skillet, combine onion, ground beef, garlic, and spices, saute until beef is browned. Add corn and tomatoes, heat up, then remove from heat and stir in cilantro. Set aside. To prepare cornmeal:
Combine chicken broth and salt in large saucepan. Bring to a boil over high heat. Whisk together the cornmeal and cold water until smooth, and while broth is boiling, add cornmeal mixture all at once to saucepan, whisking constantly. Continue stirring over medium heat until thick and boiling. Cook 3 to 5 minutes, stirring often. To layer the casserole: spread 2/3 of cornmeal batter into casserole dish. Add beef filling. Top with 1 cup of the pepper jack and 1 cup of the cheddar cheeses. Spoon the remaining cornmeal mixture over the top and smooth with spatula. Sprinkle remaining cheeses over top and add any of the various toppings. Place casserole dish on top of cookie sheet. Bake for 30 minutes, then cover with foil and back another 30 minutes longer. Allow to stand for 20 minutes before serving. Serve with sour cream and black olives.
Number Of Servings:
Number Of Servings:
About 10 servings.
Preparation Time:
Preparation Time:
About 2 hours total prep and cooking time.

 

 

 

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