Sunday, May 5, 2013

Happy Independence Day! aka Cinco de Mayo

Mexican food is always a hit around here.  The boys just love it.  If we let them, all they would eat would (probably) be chips, cheese, taco meat and more cheese.  However this recipe has no cheese in it.  However I am obligated to add it, just to give it something special.  mmm....

Tamale Pie
adapted from:

1 T oil
1 onion, chopped
1 green bell pepper, chopped (I used 1 small can diced green chilies)
2 garlic cloves, chopped
1 pound ground beef (I used half chorizo sausage)
1 cup corn (I used frozen)
1 (15oz) can black beans, rinsed and drained
1 (15oz) can diced tomatoes with chilies
3/4 cup beef stock/broth
olives, diced
2 T chili powder
2 t ground cumin
1 T oregano
2 t brown sugar
hot sauce

3/4 cup cornmeal
2 cups COLD water
1 T butter

Preheat oven to 350.
In a large cast iron skillet, brown meat with onion and peppers; cook until no longer pink.  Add remaining filling ingredients and simmer on medium low about 20-25minutes.  In a small saucepan heat together water and cornmeal over medium heat.  Whisk thoroughly until cornmeal absorbs the water.  Add butter. Stir.  Drop topping all over filling.  Spread out evenly over filling mixture.  (I will add cheese before topping.)  Bake in the oven for 40minutes.

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