Tamale pie (dement)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, chopped | |
| ¼ | cup | Olive oil |
| 1 | cup | Canned tomatos, chopd/draind |
| 1 | can | Corn niblets |
| 1 | tablespoon | Chili powder (more to taste) |
| ½ | teaspoon | Pepper |
| 1 | Clove garlic, minced | |
| 1 | pounds | Lean ground meat |
| 1 | can | Tamales cut in 1\" chunks |
| 1 | can | Olives, sm, chopped/sliced |
| ½ | teaspoon | Salt |
| ½ | pounds | Sharp cheddar cheese, grated |
Directions
Sautee onions and garlic in ¼ c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish.
Top with about ½ pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer.
Mrs. Donald K. Dement
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