Buffet tamale pie

12 Servings

Ingredients

Quantity Ingredient
8 cups Water
3 cups Yellow cornmeal
1 tablespoon Salt
3 pounds Ground chuck
1 pounds Chorizo; OR breakfast or sweet Italian sausage
¼ cup Onion; chopped
½ cup Celery; chopped
½ cup Green pepper; chopped
1 cup Whole kernel corn
1 cup Cheddar cheese; shredded
1 cup Pitted black olives
1 cup Chicken broth
1 can Tomatoes (1 lb. 12 oz.); undrained
1 tablespoon Ground hot red chili
1 teaspoon Ground cumin
1 cup Monterey jack cheese; shredded
12 Pimiento stuffed green olives; sliced, optional

Directions

1. Heat 5 cups of the water to boiling in a large kettle or Dutch oven. Mix cornmeal and remaining 3 cups water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook until thickened; cover.

Line a very large baking dish or baking pan with all but ¼ of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal evenly with a wet spoon.

2. Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer until thickened, about 15 minutes. Taste; add additional seasoning, if you wish. Spoon beef mixture into mush-lined baking dish(es).

Top with remaining mush.

3. Bake in a 325F degree oven for 1 hour, 55 minutes. sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 minutes longer or until cheese is melted. NOTES

: An excellent dish for buffets. It can also be frozen in several small casseroles.

Recipe by: Family Circle Magazine Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 25, 1998

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