Hot Tamale Pie Recipe
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.
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