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Corn & Peppers Tamale Pie Recipe
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Lean ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper/Sweet red pepper||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||2 Teaspoon|
|Tomato sauce||15 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Canned green chili peppers||4 Ounce, drained (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1718 Calories from Fat 473
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 281.5 mg
Sodium 1542.6 mg64.3%
Total Carbohydrates 172 g57.4%
Dietary Fiber 32.1 g128.4%
Sugars 55.1 g
Protein 114 g228.5%
Vitamin A 336.6% Vitamin C 377.7%
Calcium 56.7% Iron 175.1%
*Based on a 2000 Calorie diet
Bring just to boiling; reduce the heat.
Stir in butter or margarine.
Cook over low heat for 10 minutes, stirring often.
Remove from the heat.
Spread mixture on waxed paper into an 8-inch square.
In a large skillet cook beef, onion, green pepper, carrot, garlic, and chili powder till meat is brown and onion is tender; drain.
Stir in tomato sauce, corn, green chili peppers, and olives.
Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish.
Cut cornmeal mixture into desired shapes, piecing together scraps, if necessary.
Place on top of meat mixture.
Seal, label, and freeze.
To serve, bake frozen casserole, covered, in a 375° oven about 1 1/2 hours or till heated through.