Mexican Tamale Pie Recipe

Summary

Preparation Time35 MinCooking Time40 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chopped onion1 Cup (16 tbs)
 Chopped green pepper1 Cup (16 tbs)
 Fat1 Tablespoon
 Ground beef1 Pound
 Seasoned tomato sauce8 Ounce (2 Can)
 Canned whole kernel corn12 Ounce, drained (1 Can)
 Ripe olives1⁄2 Cup (8 tbs), chopped
 Garlic1 Clove (5 gm), minced
 Sugar1 Tablespoon
 Salt1 Teaspoon
 Chili powder2 Teaspoon
 Pepper1 Dash
 Shredded sharp process cheese1 1⁄2 Cup (24 tbs)
For corn-meal topper:
 Yellow corn meal3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon
 Cold water2 Cup (32 tbs)
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size

Calories 538 Calories from Fat 247

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 15.8 g78.8%

Trans Fat 0 g

Cholesterol 85.8 mg

Sodium 1056.3 mg44%

Total Carbohydrates 33 g10.9%

Dietary Fiber 5.3 g21.4%

Sugars 9.5 g

Protein 22 g44.2%

Vitamin A 20.2% Vitamin C 37.9%

Calcium 26.5% Iron 40.2%

*Based on a 2000 Calorie diet

Directions

Cook onion and green pepper in hot fat till just tender.
Add meat; brown lightly.
Add next 8 ingredients.
Simmer 20 to 25 minutes, till thick.
Add cheese; stir till melted.
Pour into greased 9 x 9 x 2-inch baking dish.
Make Corn-meal Topper: Stir corn meal and 1/2 teaspoon salt into cold water.
Cook and stir till thick.
Add butter; mix well.
Spoon over meat mixture, making 3 lengthwise stripes.
Bake casserole in moderate oven (375°) 40 minutes, or till top is lightly browned.
Before serving, sprinkle top with ripe-olive slices.
Makes 6 servings.
For a Mexican meal, serve with refried beans, lettuce and tomato salad, crisp tortillas, jam-filled turnovers, and hot coffee.
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