Grandma Lucille's Tamale Pie
By: Administrator
Updated: May 10, 2010
Filling Ingredients:
1 pound ground turkey (or beef or chicken, make what you like)
1 chopped onion
1 large bell pepper, chopped
15 oz of tomato sauce
28 oz of diced tomatoes
16 oz whole-kernel corn, drained
4 oz sliced ripe olives (or more…I can never get enough olives!)
2 cloves minced garlic
1 tablespoon sugar
½ teaspoon salt
2 teaspoons chili powder
black pepper to taste
1 cup shredded Cheddar cheese (feel free to use more than one cup or Mexican-blend instead of Cheddar)
Crust Ingredients:
3/4 cup yellow cornmeal
½ teaspoon salt
2 cups cold water
½ teaspoon chili powder
1 tablespoon butter, margarine or butter substitute
½ cup shredded Cheddar cheese ( again feel free to change things up or add more!)
How to:
Brown the meat for your tamale pie with the onions and the green pepper.
Drain off any oil. Next, add your tomato sauce, corn, olives, garlic, salt, sugar, chili power and black pepper.
Bring these ingredients to a boil.
Reduce the heat, take the lid off your pot and simmer the filling uncovered for 20 minutes. Make sure it’s thickened up.
Now, add your cheese and stir until it’s all melted.
Remove the filling from heat and focus on the crust.
In a saucepan, mix together the cornmeal, salt, chili powder and water.
Turn your burner up to medium high heat and cook this mixture until its thick.
Stir it frequently.
Next, stir in the butter.
Take half of the crust mixture and spread in it the bottom of a 12 by 8 baking dish.
Then, add in your filling.
No nibbling!
Take the rest of your crust mixture and cover your filling.
Turn the over up to 375 degrees.
Bake for 45 minutes.
Top your tamale pie with as much shredded cheese as you like.
Place back in oven long enough to melt the topping.
Enjoy!
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