Texas Tamale Pie
Source of Recipe
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6 to 8 servings
1 onion, chopped
1 green bell pepper, diced
1 tablespoon butter
3/4 pound ground beef
2 cups (16 ounces) tomato sauce
12 ounces canned or frozen whole-kernel corn
1/2 cup ripe olives, chopped
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 teaspoons chili powder
1 cup shredded Monterey Jack cheese
Topping:
3/4 cup cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter
In a large skillet, saute onion and green pepper in butter until tender. Add meat and brown. Stir in tomato sauce, corn, olives, garlic, sugar, salt, pepper, and chili powder. Simmer for 20 minutes. Add cheese and stir until melted. Pour into a greased 8x8-inch or 10x6-inch baking dish and set aside.
In a medium saucepan, stir cornmeal and salt into water. Cook over medium heat, stirring, until thickened. Stir in butter. Spoon over meat mixture in strips. Bake in preheated 375 degrees F oven for about 40 minutes.
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