Nana Ethel's Mexican Tamale Pie
1 sml. onion, chopped
1 small red or green pepper, chopped
1 T olive oil
2/3 lbs ground beef, lean
1 8oz tomato sauce + 1/2 can of water
1 sml. can whole kernel corn
1 sml can sliced black olives
1 clove garlic, minced
3/4 T sugar
3/4 t salt
2 t chili powder
pepper
3/4 cup shredded cheddar cheese (I [she] used kraft fat-free cheddar cheese)
(I added 1T diced chilies)
Cook onion & peppers in oil till just tender. Add meat, brown litely. Add rest of ingredients, except for cheese. Simmer 20-25 mins till thick. Add cheese, stir in till melted. Pour in greased 10x6x1.5 baking dish, bake at 350° for 35-40 minutes.
Corn-meal topper:
1/2 cup yellow corn meal
1/4 t salt
1.5 cups cold water
1/2 T butter
Stir cornmeal and salt into cold water. Cook and stir until thick. Add butter. Mix well, spoon over meat mix, making 3 long stripes.
1 small red or green pepper, chopped
1 T olive oil
2/3 lbs ground beef, lean
1 8oz tomato sauce + 1/2 can of water
1 sml. can whole kernel corn
1 sml can sliced black olives
1 clove garlic, minced
3/4 T sugar
3/4 t salt
2 t chili powder
pepper
3/4 cup shredded cheddar cheese (I [she] used kraft fat-free cheddar cheese)
(I added 1T diced chilies)
Cook onion & peppers in oil till just tender. Add meat, brown litely. Add rest of ingredients, except for cheese. Simmer 20-25 mins till thick. Add cheese, stir in till melted. Pour in greased 10x6x1.5 baking dish, bake at 350° for 35-40 minutes.
Corn-meal topper:
1/2 cup yellow corn meal
1/4 t salt
1.5 cups cold water
1/2 T butter
Stir cornmeal and salt into cold water. Cook and stir until thick. Add butter. Mix well, spoon over meat mix, making 3 long stripes.