Tex-Mex Tamale Pie

* Exported from MasterCook *

Tex-Mex Tamale Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Onions -- chopped
1 Green pepper
1/4 cup Olive oil
8 ounces Tomatos sauce or
Chopped, canned -- tomatoes
8 ounces Corn niblets
4 tablespoons Chili powder -- (more to taste
1 1/2 teaspoons Salt
1 tablespoon Garlic
1 tablespoon Oregano -- dried
1 tablespoon Cumin -- powder
2 pounds Lean ground meat -- beef or tu
1 small Olives -- chopped/sliced
1 1/2 teaspoons Salt
1/2 teaspoon Cayenne -- powdered
1-----
2 cups Cornmeal
1 cup Powdered milk
2 teaspoons Salt
2 cups Water -- ----batter 2 (easy)-
2 packages Corn muffin mix
1 1/2 cups Milk -- or more as needed

In a heavy frying pan or kettle, lightly brown meat in olive oil. Stir in
onions
and green pepper, and cook until limp. Add tomato sauce, corn, chili powder,
salt, cumin, garlic and oregano. Simmer for about 10 minutes stirring
occasionally. Meantime, prepare the corn mixture. BATTER 1 In a saucepan mix
cornmeal, dry milk and the salt. gradually stir in the water.. Cook and stir
over low heat until the mixture thickens and bubbles, about 10 to 15 minutes.
Spread about half the mixture over the bottom of a greased 9' x 12" baking pan.
Spoon the meat mixture in evenly over the top.
Spoon remaining corn mixture over the meat mixture.
Sprinkle with cayenne and olives. BATTER 2 Mix the corn muffin mix with cold
milk (probably more than is called for on the package) until it has the
consistencey of pancake batter. Pour and spread about half the mixture over the
bottom of a greased 9' x 12" baking pan. Spoon the meat mixture in evenly over
the top. Spoon remaining corn mixture over the meat mixture. Sprinkle with
cayenne and olives.

Bake uncovered in a moderate (350') oven for about 30 minutes.

From the kitchen of Rick & Vicki Grunwald - Brooksville, Florida

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