Difference between revisions of "San Diego Tamale Pie"
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* 1 teaspoon salt | * 1 teaspoon salt | ||
* 1 1⁄2 pounds lean ground beef | * 1 1⁄2 pounds lean ground beef | ||
| + | * 1 large onion, chopped | ||
* 2 cloves garlic chopped | * 2 cloves garlic chopped | ||
* 1⁄4 teaspoon pepper | * 1⁄4 teaspoon pepper | ||
| Line 31: | Line 32: | ||
== Preparation Notes == | == Preparation Notes == | ||
| − | Makes 6 to 8 servings. | + | Makes 6 to 8 servings.<br> |
| − | Prep and active time: 20 minutes | + | Prep and active time: 20 minutes<br> |
Baking time: 40 minutes | Baking time: 40 minutes | ||
Latest revision as of 14:35, 8 March 2015
Commentary
A great dish that can be made and frozen for later.
Ingredients
- 1 teaspoon salt
- 1 1⁄2 pounds lean ground beef
- 1 large onion, chopped
- 2 cloves garlic chopped
- 1⁄4 teaspoon pepper
- 1 cup yellow corn meal
- 1 can (12oz) whole kernel corn, drained (or frozen)
- 2 cans (8oz) tomato paste
- 1 can (10oz) enchilada sauce
- 1 can (4oz) diced green chilies drained
- 1 tablespoon chili powder
- 1 can (about 6 oz) pitted ripe olives, drained
- 1 cup milk
- 1 1⁄2 cups (6oz) shredded cheddar
Directions
Preheat oven to 350 degrees.
Sprinkle salt in wide frying pan over medium heat.
When hot, add beef and cook until browned and crumbly.
Stir in onion and garlic and cook until onion is soft.
Remove from heat and discard excess fat.
Stir in the pepper, cornmeal, corn, tomato paste, enchilada sauce, chilies, chili powder, olives and milk.
Pour into a greased shallow 3 quart casserole.
Bake uncovered, in a 350 degree oven for 30 minutes.
Sprinkle cheese evenly over top and continue to bake for 5 to 10 minutes longer or until cheese is bubbly.
Preparation Notes
Makes 6 to 8 servings.
Prep and active time: 20 minutes
Baking time: 40 minutes
