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Cornmeal Tamale Pie Recipe
|Canned tomatoes||1 Pound|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce|
|Salt||2 1⁄2 Teaspoon|
|Chili powder||1 Tablespoon|
|Yellow cornmeal||1 Cup (16 tbs) (Enriched)|
|Cumin seed||1 Teaspoon|
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
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.