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Cattle Corner: Tamale Pie Casserole
This recipe for Albers Tamale Pie Casserole is from the cornmeal box.
11⁄4 cups Albers cornmeal
1⁄2 teaspoon salt
11⁄2 cups (12 ounce can) Carnation evaporated milk
1 cup water
1 pound ground beef
1 clove garlic, finely chopped
1 cup chopped onion
1⁄4 cup chopped green bell pepper
1 cup cream-style corn
1⁄2 cup sliced black olives, drained
1 cup tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1⁄4 teaspoon black pepper
1⁄3 cup shredded cheddar cheese
For crust, combine cornmeal, salt, evaporated mil and water in small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thick. Remove 1⁄2 cup, cover with plastic wrap. Spread remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool 2 to 3 minutes if necessary. Bake in preheated 425'F oven for 10 minutes. Remove from heat.
For filling, brown beef, garlic, onion and bell pepper in large skillet; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon into corn meal crust. Drop rounded teaspoons of remaining
cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.
Prep Time: 20 minutes Cook time: 45 minutes. Serves: 4 to 6