Ingredients: |
Ingredients: Filling:
1 pound lean ground beef
1 small onion, chopped
1 small bell pepper, chopped
1/2 jalapeno pepper (optional)
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup corn (fresh, frozen or canned)
1/4 cup black olives, sliced
1/2 cup cooked pinto or black beans
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper to taste
Topping:
1/2 cup corn flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup grated cheddar cheese
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup buttermilk (or 1/2 cup milk mixed with 1/4 cup sour cream or yogurt)
1 egg, beaten
|
Directions: |
Directions:Preheat oven to 375 degrees. Lightly oil an approximately 11 x 9-inch baking dish. Heat a large skillet and sauté the ground beef, onion and peppers until brown. Drain off excess fat. Add the can of tomatoes, corn, olives, beans, garlic, chili powder, cumin, oregano, salt and pepper to taste. Heat to boiling, reduce heat and simmer, uncovered, for about 15 minutes. Pour filling into prepared pan.
Prepare topping: In a large bowl, whisk together the flours, baking powder, baking soda, sugar and salt. Stir in the cheese. In a separate small bowl whisk together the butter, buttermilk and egg. Add to the dry ingredients. Do not over mix! It is okay to have dry streaks. Spoon the topping on top of filling. Bake about 45 minutes, until the topping is done (a toothpick inserted in the middle of the corn bread topping should come out dry). |
This recipe for Tamale Pie is from