Tamale Pie
Source of Recipe
unknown... I got it from a friend
Recipe Introduction
I find it easy to use a good quality, spicy salsa for much of the seasoning. And I prefer to make my own cornbread for the topping while the meat filling is cooking.
List of Ingredients
Meat filling:
2 tbls. vegetable oil
2 med. onions, chopped
1 lg. garlic clove, crushed
1 lg. bell pepper, chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano, crumbled
1 lb. lean ground beef
3 tbls. all-purpose flour
1 (16 oz) jar salsa (hot or mild...its up to you)
2 tbls. tomato paste
1 (9 oz.) pkg. frozen whole-kernel corn (don't thaw)
Salt & pepper
2 tbls. chopped fresh cilantro (optional)
Corn bread topping:
1 c. all-purpose flour
3/4 c. yellow cornmeal
2 tbls. freshly grated Parmesan cheese
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. chili powder
1 cup buttermilk
1/4 vegetable oil
1 extra-large eggRecipe
Preheat oven to 400 degrees F.
Use a large oven proof skillet to cook.
To prepare meat filling, heat oil in 11- to 12-inch, deep skillet over moderate heat 1 minute. Add ground beef and brown well. Add onions & garlic, and cook, stirring, until onions are limp and golden. Add chili powder, cumin, and oregano. Reduce the heat, cover and cook 5 minutes to allow flavors to marry. Blend in flour, add salsa and tomato paste, stirring well, then add corn and simmer uncovered 5 to 10 minutes, stirring often. Season to taste with salt and pepper, mix in cilantro, and remove from heat.
For corn bread topping:
To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.
Yield: Makes 6 servings
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