Beef Tamale Pie


Submitted By: Paula Terhune

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1/4 cup olive oil or vegetable shortening
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 (16-ounce) can tomatoes
  • 1 (8-ounce) can tomatoes
  • 1 (16-ounce) can whole kernel corn
  • 1 tablespoon chili powder
  • 1/4 teaspoon pepper
  • 1/2 cup yellow cornmeal
  • 1 cup water
  • 1 cup pitted whole ripe olives
  • Topping:
  • 11/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup yellow cornmeal
  • 1 cup sharp Cheddar cheese, grated
  • 2 eggs, slightly beaten

    • Instructions


    Brown beef in oil. Add onion and pepper; cook two to three minutes. Stir in tomatoes, corn, and seasonings; simmer about five minutes.

    Mix 1/2 cup cornmeal and 1 cup water. Stir into beef mixture, cover, and cook slowly for about 10 minutes. Add olives and pour into a shallow 2 1/2-quart baking dish.

    To make topping, heat 1 1/2 cups milk, 1 teaspoon salt, and 2 tablespoons butter in a heavy saucepan. Gradually mix in 1/2 cup cornmeal and cook, stirring until thickened. Remove from heat and stir in 1 cup Cheddar cheese and two slightly beaten eggs.

    Pour topping around edge of dish and bake at 375° for 20 minutes.

    Yield: Six to eight servings.