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Tamale-Cheese Pie




Source of Recipe


Internet


List of Ingredients




FILLING
1/2 c. chopped onion
1 clove garlic, finely minced
1 tbsp. butter
1/2 lb. ground beef
1 c. sliced mushrooms
1 l-lb. can tomatoes
1 12-oz. can whole kernel corn, drained
1 8-oz. can tomato sauce
1/4 c. chopped green pepper
1 tbsp. chili powder
1 1/2 tsp. salt
1 c. sliced pitted black olives
1 c. shredded sharp Cheddar cheese (1/4 lb.)

CRUST
3/4 c. cornmeal
3 c. milk
1 tbsp. butter
1 tsp. salt
2 eggs, beaten
1 c. shredded Cheddar cheese (1/4 lb.)


Recipe




To make filling: sauté onion and garlic in butter. Add beef and mushrooms; cook and stir until beef loses its red color. Add tomatoes, corn, tomato sauce, green pepper, chili powder and salt. Cover and simmer about 45 minutes. Add olives and simmer another 15 minutes. To make crust: mix together cornmeal and 1 cup of the cold milk. Combine remaining 2 cups milk, butter and salt and heat to boiling. Gradually add cornmeal mixture, stirring constantly; cook until thickened. Cover and cook over very low heat about 15 minutes. Stir in eggs and 1 cup cheese; continue stirring until cheese is melted. Line bottom of buttered shallow 2-quart casserole with cornmeal mixture, reserving 1 1/2 cups of mixture for top of pie. Pour meat filling over cornmeal mixture. Drop spoonfuls of remaining cornmeal mixture onto top of meat filling. Sprinkle remaining 1 cup shredded cheese over all. Bake in 350- degree oven until browned and bubbly around edges, 50 to 60 minutes. Yield: 6-8 servings.