Jane and Dad's Tamale Pie

I remember seeing this cooked by Dad for the first time. But when I asked for the recipe to include it here, I was told that perhaps it was more Jane’s recipe than Dad’s. While there may be some debate (and I would trust Jane’s elephantine memory WAY before Dad’s or mine) as to the origins of the recipe, there is no debating how quickly it disappears.


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imperial or metric measurements


1 lbs450 g ground beef
1/4 lbs110 g pork sausage
1 small diced onion
1 clove minced
garlic
1
16 oz470 ml can tomatoes
1 16 oz can whole kernel corn
20-24 pitted black olives
1 ½ tsp8 ml salt
2-3 tsp10 - 15 ml chili powder
1 tsp5 ml cumin seed
1 cup250 ml cornmeal/masa harina
1 cup milk
2 eggs
well beaten
1 cup grated
cheddar/monterey jack cheese

PREHEAT oven to 350F175C .
COOK beef, sausage, onion and garlic in a large skillet 8-10 minutes.
DRAIN fat.
ADD tomatoes, corn, olives and seasonings; HEAT to boiling.
TRANSFER into an ungreased baking dish (8”X8”X2”) or
2 quart2 l casserole.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes: MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK in oven uncovered 50-60 minutes at
350F175C.

For Slow-Cooker:
SAUTÉ beef , sausage, onion and garlic in a skillet 8-10 minutes.
DRAIN fat.
TRANSFER to cooker.
ADD tomatoes, corn, olives and seasonings. COOK on low 4 hours.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes; MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK on high 1 hour.

Notes:
Serves 5. Can be refrigerated for 3 days or frozen 1 month.

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