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Print this Recipe    Tamale Pie 11

Mexican Tamale Pie

1 lb ground beef chuck
1 large onion, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 15-oz can tomato sauce
1 pkg. (10 oz) frozen whole corn kernels
1 can (4 oz) chopped green chiles (use fresh or frozen if you have them)
1/2 cp sliced ripe olives
2-3 tsp chili powder

Brown beef over med-high heat in large skillet. Drain off fat, add
onion, green pepper, and garlic. Saute 3-4 min. Reduce heat and
add tomato sauce, 1/4 cp tap water, corn, chiles, olives, and chili
powder. Stir to blend, cover, and cook 10 minutes.


For the crust:

3/4 cup yellow cornmeal
1 Tbsp flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 Tbsp vegetable oil

1/2 cup Monterey Jack cheese, grated

Combine all dry ingredients. Stir in milk and vegetable oil. Preheat
oven to 375. Transfer meat mixture to greased 2 1/2 qt shallow
casserole. Sprinkle grated cheese on top of meat mixture. Spread
crust on top. Bake 30-35 min or til topping is lightly browned and
casserole is bubbling.

For a vegetarian version, substitute 1 cup each black and pinto
beans for the meat. Or, skip the crust and try a lasagne version:
lightly fry 12 corn tortillas and place them in a 9" x 13" baking
dish. Blend a cup of ricotta or cottage cheese with an egg and 3/4
tsp of oregano. Spread the meat mixture, on top of the tortillas,
add the cheese mixture and top with some mozzarella cheese. Bake.

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