Tamale Pie Recipe
Ingredients
| Ground beef | 1 Pound | |
| Chopped onion | 1 Cup (16 tbs) | |
| Chopped green pepper | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm), minced | |
| Canned tomato sauce | 15 Ounce (1 Can) | |
| Canned whole kernel corn | 12 Ounce, drained (1 Can) | |
| Pitted ripe olives | 1⁄2 Cup (8 tbs), sliced | |
| Sugar | 1 Tablespoon | |
| Chili powder | 3 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Shredded american cheese | 1 1⁄2 Cup (24 tbs) | |
| Yellow cornmeal | 3⁄4 Cup (12 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Cold water | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 536 Calories from Fat 294
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 80.8 mg26.9%
Sodium 1459 mg60.8%
Total Carbohydrates 34 g11.4%
Dietary Fiber 5.5 g21.8%
Sugars 10.8 g
Protein 29 g57.4%
Vitamin A 25.4% Vitamin C 44.8%
Calcium 37.5% Iron 15.8%
*Based on a 2000 Calorie diet
Directions
Drain off fat.
Stir in tomato sauce, corn, olives, sugar, chili powder, teaspoon salt, and pepper.
Boil gently for 20 to 25 minutes or till thickened, stirring occasionally.
Add shredded American cheese; stir till melted.
Turn mixture into a 2-quart casserole.In saucepan stir cornmeal and 1/2 teaspoon salt into cold water.
Bring to boiling.
Reduce heat; cook, stirring constantly, for 1/2 to 1 minute or till thickened.
Spoon over hot meat mixture.
Bake, uncovered, in 375° oven about 40 minutes.
Chef
