Buffet Tamale Pie Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| Yellow cornmeal | 3 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Ground beef | 3 Pound | |
| Chorizo | 1 pound, chopped | |
| Onion | 1 Small, finely chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 cup whole-kernel corn | ||
| 1 cup grated sharp cheese | ||
| Ripe olives | 1 Cup (16 tbs), pitted | |
| Chicken broth | 1 Cup (16 tbs) | |
| Canned tomatoes | 3 1/2 Cup (16 tbs) | |
| 1 tablespoon ground hot red chile | ||
| 1 teaspoon ground comino | ||
| Monterey jack cheese | 1 Cup (16 tbs), grated | |
Directions
1 Heat 5 cups of the water to boiling. Mix cornmeal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
2 Before the mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
3 Brown the ground beef, chorizo and onion. Add all remaining ingredients except the Monterey Jack cheese and the green olives.
4 Simmer mixture until somewhat thickened. Taste and adjust seasoning.
5 Spoon the mixture into the mush-lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325°F. for 2 or more hours.
2 Before the mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
3 Brown the ground beef, chorizo and onion. Add all remaining ingredients except the Monterey Jack cheese and the green olives.
4 Simmer mixture until somewhat thickened. Taste and adjust seasoning.
5 Spoon the mixture into the mush-lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325°F. for 2 or more hours.
Chef
