Cornmeal Tamale Pie Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Canned tomatoes1 Pound
 Shortening1 Tablespoon
 Lean ground beef1 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Canned tomato paste6 Ounce
 Salt2 1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chili powder1 Tablespoon
 Yellow cornmeal1 Cup (16 tbs) (Enriched)
 Cumin seed1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1818 Calories from Fat 554

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 18.7 g93.3%

Trans Fat 2 g

Cholesterol 260 mg

Sodium 6117.8 mg254.9%

Total Carbohydrates 205 g68.3%

Dietary Fiber 33.2 g132.9%

Sugars 25.3 g

Protein 121 g242%

Vitamin A 205.5% Vitamin C 158.2%

Calcium 32.5% Iron 166.3%

*Based on a 2000 Calorie diet

Directions

Drain tomatoes and reserve.
To tomato liquid, add enough water to make 3 cups; pour into a medium saucepan.
In a 10-inch skillet over low heat, melt shortening.
Add the beef and onion; cook until beef loses its red color, mashing with fork to crumble.
Stir in tomatoes, tomato paste, 1 teaspoon salt, pepper and chili powder.
Simmer 10 minutes, stirring a few times.
In a small bowl, stir together cornmeal, remaining salt and 1 cup cold water.
Bring the reserved tomato liquid to a boil; slowly add the cornmeal mixture, stirring constantly.
Bring to a boil again; cook gently, stirring often until thickened, 5 minutes or longer.
Stir in cumin seed; cool slightly.
Line bottom and sides of a lightly greased 2-quart casserole with two-thirds of cornmeal mush.
Let stand 5 minutes; spoon the reserved hot beef filling over mush base.
Spoon remaining mush around outer edge of casserole, leaving an uncovered round of filling in the center.
Bake in a 350-degree oven until bubbly hot, 25 to 30 minutes.
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