Fort Worth Tamale Pie Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Cooking oil | 1 Tablespoon | |
| Ground beef | 1 pound | |
| Tomato sauce | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| 1 teaspoon ground pure red chile, or more | ||
| 12 tamales in husks | ||
| 2 cups whole-kernel corn, drained | ||
| Ripe olives | 1/4 Cup (16 tbs), chopped | |
| 1/2 cup grated Monterey Jack cheese, or more | ||
Directions
1 Brown the onion in the oil. Add beef and cook until lightly browned. Add tomato sauce and seasonings and mix well.
2 While the beef continues to cook, remove the tamales from the husks and mash well. Mix in the corn and olives.
3 Place half of the tamale mixture in a greased 2-quart casserole as the bottom layer of the pie.
4 Taste the beef mixture and adjust seasonings. Add meat to the casserole as the next layer. Place remaining tamale mixture on top. Sprinkle liberally with grated cheese. Bake at 350°F. for 1 hour.
2 While the beef continues to cook, remove the tamales from the husks and mash well. Mix in the corn and olives.
3 Place half of the tamale mixture in a greased 2-quart casserole as the bottom layer of the pie.
4 Taste the beef mixture and adjust seasonings. Add meat to the casserole as the next layer. Place remaining tamale mixture on top. Sprinkle liberally with grated cheese. Bake at 350°F. for 1 hour.
Chef
