Hot Tamale Pie Recipe
One morsel of this Hot Tamale Pie and you are hooked to it forever. Treat your near and dear ones with this amazing Hot Tamale Pie as a Main Dish . Beef is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Try this Hot Tamale Pie recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
Cornmeal Crust:
1 cup yellow cornmeal
1 cup water
2 cups boiling water
1 teaspoon salt
2 tablespoons butter or margarine
Filling:
1 pound lean ground beef
1 large onion, minced
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 cans tomato sauce
1/3 cup Burgundy or claret wine
2 teaspoons chili powder, or more, to taste
1/2 teaspoon cumin seeds
Salt, garlic salt and pepper, to taste
1 cup whole ripe pitted black olives
1 can whole kernel corn, drained
1/2 cup grated natural Cheddar cheese
Directions
For crust: Combine cornmeal with 1 cup water in top of a double boiler; mix until smooth.
Gradually stir in 2 cups boiling water; add salt.
Stir constantly over direct heat until mixture thickens.
Add butter.
Cover and cook over boiling water for 20 minutes, stirring occasionally.
Line a well greased 2 quart baking dish with mixture, smoothing it evenly over surface of dish with your fingers or the back of a spoon.
This is easier to do when mixture is slightly cool.
Next, prepare filling.
For filling: Saute beef and onion in oil until meat is no longer red, stirring with a fork so meat is broken into small bits.
Blendin flour; add tomato sauce and wine.
Cook, stirring constantly, until mixture boils and thickens.
Simmer 5 minutes or so.
Add chili powder, cumin seed, salt, garlic salt, pepper, olives and corn.
Pour filling into cornmeal crust.
Sprinkle with grated cheese.
Bake in a 350°F oven 45 minutes.
Gradually stir in 2 cups boiling water; add salt.
Stir constantly over direct heat until mixture thickens.
Add butter.
Cover and cook over boiling water for 20 minutes, stirring occasionally.
Line a well greased 2 quart baking dish with mixture, smoothing it evenly over surface of dish with your fingers or the back of a spoon.
This is easier to do when mixture is slightly cool.
Next, prepare filling.
For filling: Saute beef and onion in oil until meat is no longer red, stirring with a fork so meat is broken into small bits.
Blendin flour; add tomato sauce and wine.
Cook, stirring constantly, until mixture boils and thickens.
Simmer 5 minutes or so.
Add chili powder, cumin seed, salt, garlic salt, pepper, olives and corn.
Pour filling into cornmeal crust.
Sprinkle with grated cheese.
Bake in a 350°F oven 45 minutes.
