Crock Pot Tamale Pie
Source of Recipe
Aunt Saunny
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon chopped fresh cilantro
1/2 pound pork sausage
1 pound beef stew meat, cut into 1/2-inch cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper, seeded and chopped
1/2 cup sun-dried tomatoes, chopped
1 (8 ounce) can whole-kernel corn, drained
1 (4 ounce) can sliced ripe olives, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can whole pitted ripe olives
Bring broth or bouillon to boil in medium saucepan. Slowly add cornmeal, stirring constantly. Simmer mixture for 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of crockpot. In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined crockpot. Cover and cook on LOW for 7 to 8 hours. Garnish with ripe olives, if desired.
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