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LOCATION: Recipes >> Entrée Pies >> Tamale Pie 02

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Hot Tamale Pie

1 cup yellow cornmeal
1 cup water
2 cups boiling water
1 teaspoon salt
2 Tablespoons butter or oleo

1 pound lean ground beef
1 large onion, minced
2 Tablespoons vegetable oil
2 Tablespoons all-purpose flour
2 (8-ounce) cans tomato sauce
1/3 cup Burgundy or claret wine
2 teaspoons chili powder, or more, to taste
1/2 teaspoon cumin seeds (optional)
Salt, garlic salt, and pepper to taste
1 cup whole ripe pitted black olives
1 can (16-ounce) whole kernel corn, drained
1/2 cup grated natural Cheddar cheese

Combine cornmeal with 1 cup water in top of a double boiler, mix
until smooth. Gradually stir in 2 cups boiling water, add salt.
Stir constantly over direct heat until mixture thickens. Add

Cover and cook over boiling water for 20 minutes, stirring

Line a well-greased 2-quart baking dish with mixture, smoothing it
evenly over surface of dish with your fingers or the back of a
spoon. This is easier to do when mixture is slightly cool. Next,
prepare filling.

Saute beef and onion in oil until meat is no longer red, stirring
with a fork so meat is broken into small bits. Blend in flour,
add tomato sauce and wine. Cook, stirring constantly until mixture
boils and thickens. Simmer 5 minutes or so. Add chile powder,
cumin seed, salt, garlic salt, pepper, olives and corn.

Pour filling into cornmeal crust. Sprinkle with grated cheese.
Bake in a 350 degree oven 45 minutes.


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