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Marie Osmer's Tamale Pie




Source of Recipe


Woman's Day


List of Ingredients




1 lb lean ground beef
3/4 cup each chopped onion and celery
1/2 tsp minced garlic
1 can (11 oz) vacuum-packed kernel corn
1 cup sliced ripe olives
1 Tbsp each Worcestershire sauce and chili powder
1 tsp salt
2 cans (14 1/2 oz each) diced tomatoes in juice, undrained
3/4 cup yellow cornmeal
1/2 cup shredded Cheddar cheese



Recipe



Garnish:
Chopped cilantro

Note:
This recipe was tested in a 650-watt microwave. If yours has a different wattage, adjust cooking time accordingly.

1. Heat oven to 375°F. Coat a shallow 2- to 2 1/2-qt baking dish with nonstick spray.

2. In a large nonstick skillet, cook beef, onion, celery and garlic over medium-high heat, breaking up beef with a wooden spoon, 5 minutes or until meat is no longer pink. Remove from heat. Stir in corn, olives, Worcestershire sauce, chili powder and salt.

3. Put tomatoes and their juices in a medium saucepan or microwave-safe bowl. Stir in cornmeal until blended. To cook stovetop: Stir over medium heat until boiling. Reduce heat and simmer, stirring constantly, 5 minutes or until very thick. To cook in microwave (see Note): Cover bowl with lid or vented plastic wrap. Microwave on high, stirring once or twice, 4 to 6 minutes until very thick.

4. Add cornmeal mixture to beef mixture in skillet. Stir until well mixed, then pour into prepared baking dish and sprinkle with the cheese.

5. Bake 25 minutes or until bubbly around edges. Let stand 10 minutes before serving. Garnish with cilantro