Tamale pie ii
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 3 | cups | Yellow cornmeal |
| 1 | tablespoon | Salt |
| 3 | pounds | Ground beef |
| 1 | pounds | Chorizo, crumbled |
| 1 | Onion, finely chopped | |
| ½ | cup | Celery, chopped |
| ½ | cup | Bell pepper, chopped |
| 1 | cup | Whole kernel corn |
| 1 | cup | Cheddar cheese, grated |
| 1 | cup | Ripe olives, pitted |
| 1 | cup | Chicken broth |
| 3½ | cup | Canned tomatoes, chopped |
| 1 | tablespoon | Chili powder (or more) |
| 1 | teaspoon | Cumin, ground |
| 1 | teaspoon | Black pepper, ground |
| 1 | cup | Jack cheese, grated |
| 12 | Stuffed green olives(sliced) | |
Directions
Heat 5 cups of the water to boiling. Mix cornmeal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
Before mixture cools, use it to line a very large casserole dish.
Reserve ¼ of mush for the topping. Brown the ground beef, chorizo and onion. Add all remaining ingredients except the cheese and green olives. Simmer mixture until somewhat thickened. Taste and adjust seasonings. Spoon the mixture into the mush lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325 F. for 2 or more hrs. EXCELLENT BUFFET DISH!!
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