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California Tamale Pie 2 medium onions, peeled and sliced 2 peeled garlic cloves, minced 5 Tbsp. salad or olive oil 1 1/2 lb. ground beef 3 1/2 tsp. salt 2 2/3 Tbsp. chili powder 1 can (2 1/2 cups) tomatoes 1 1/2 cup pitted olives, coarsely cut 1 small can whole kernel corn 6 cups boiling water 2 cups yellow cornmeal Grated cheese Fry the onions and garlic in the salad oil in a covered skillet until light brown. Remove onions and garlic, and brown the ground beef lightly. Add 1 1/2 teaspoons of the salt and 2 tablespoons of the chili powder (or to taste), the tomatoes which have been put through a sieve, and the olives. Simmer slowly for 1 1/2 hours. Meanwhile, add the remaining 2 teaspoons salt and remaining chili powder to the boiling water in a saucepan. Slowly stir in the cornmeal and cover over low heat for about 15 minutes, stirring frequently. At the last minute, stir in the can of corn. When the cornmeal mush is cooked, line the sides and bottom of a 3 quart casserole or baking dish, with a 1 inch layer of the mush. Pour in meat filling Spread rest of cornmeal mush on top. Cover top with grated cheese. Bake at 325 degrees for 1 1/2 hours. Serves 6 to 8. May be frozen. |
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