 |
|
|
Mexican - Tamale Pie Just meat and cornmeal! Simple and good. Double for 2 inch hotel pan
~Make the meat Saute: onion 4 lb ground beef - 2 t salted in advance garlic cumin chili powder cayenne pepper to taste Add: about 24 oz thick tomatoes (already roasted) OR TWO 14.5 oz cans diced tomatoes. Simmer until it is flavorful. ~Make the cornmeal topping Boil: 12 c water 4 t salt Whisk in: 4 1/2 c cornmeal (coarse or medium) Cook until soft but thin enough to spread, about 5-10 minutes. Stir in 1/2 t black pepper. Assemble in 2 inch hotel pan. Meat topped with cornmeal topping. Cover and bake 30 minutes at convection roast 375*. Remove cover and bake 15-20 min more until bubbly and lightly browned. As with most casseroles, cool about 15 minutes before serving. It will come together and serve nicely. 9x13 size casserole
~Make the meat Saute: onion 2 lb ground beef - 1 t salted in advance garlic cumin chili powder cayenne pepper to taste Add: about 12 oz thick tomatoes (already roasted) OR a 14.5 oz can diced tomatoes. Simmer until it is flavorful. ~Make the cornmeal topping Boil: 6 c water 2 t salt Whisk in: 2 1/4 c cornmeal (coarse or medium) Cook until soft but still thin enough to spread, about 5 minutes. Stir in 1/4 t black pepper, Assemble in a 9x13 casserole dish. Meat topped with cornmeal topping. Cover and bake 30 minutes at convection roase 375*. Remove cover and bake 15-20 min more until bubbly and lightly browned. As with most casseroles, cool about 15 minutes before serving. It will come together and serve nicely.
|
|
|
Cookbook Home | About | Search |
|