Tamale Pie
Serves 5 to 6
1 tsp kosher salt
1/2 c yellow cornmeal
3 c boiling water
1 1/2 c cooked, ground, or shredded left over beef
2 c beef broth
2 cloves fresh minced, or 1/2 tsp. dried chopped garlic
1 1/2 tsp. chili powder
salt to taste
1/2 c yellow cornmeal
3 c boiling water
1 1/2 c cooked, ground, or shredded left over beef
2 c beef broth
2 cloves fresh minced, or 1/2 tsp. dried chopped garlic
1 1/2 tsp. chili powder
salt to taste
Boil the water in a medium sized pan.
Sift the 1 tsp. salt and cornmeal gradually into the boiling water and cook,
constantly stirring for 10 minutes. Set aside.
In a bowl, mix cooked meat, and broth, add garlic, salt if needed, and chili powder.
Line the sides and bottom of a casserole pan with the cornmeal mush mixture, and reserve leftover mush for topping.
Next, fill with the meat mixture. Now spread the reserved cornmeal mush over the top or drop on top by spoonfuls.
Bake in a preheated oven 425 F for 25 minutes, or until the top and sides are browned. Serve.
In a bowl, mix cooked meat, and broth, add garlic, salt if needed, and chili powder.
Line the sides and bottom of a casserole pan with the cornmeal mush mixture, and reserve leftover mush for topping.
Next, fill with the meat mixture. Now spread the reserved cornmeal mush over the top or drop on top by spoonfuls.
Bake in a preheated oven 425 F for 25 minutes, or until the top and sides are browned. Serve.
Chef's Notes: This recipe is a great way to use up left-over beef.
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