Albers Tamale Pie Casserole
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Time
prep 0:20
total 1:05
Ingredients
Crust
| 1-1/4 cup | albers yellow cornmeal | | 1/2 tsp. | salt | | 1-1/2 cup | Carnation Evaporated Milk | | 1 cup | water |
Filling
| 1 lb. | ground beef | | 1 clove | garlic, finely chopped | | 1 cup | chopped onion | | 1/4 cup | chopped green bell peppers | | 1 cup | cream-style corn | | 1/2 cup | sliced black olives, drained | | 1 cup | tomato sauce | | 1 tbsp. | chili powder | | 1 tsp. | salt | | 1/4 tsp. | black pepper | | 1/3 cup | shredded cheddar cheese |
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Instructions
For the crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened. Remove 1/2 cup, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool for 2 to 3 minutes if necessary. Bake in preheated 425°F oven for 10 minutes. Remove from heat.
For filling, brown beef, garlic, onion and bell pepper in large skillet; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon into cornmeal crust. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.
Author's Comments
I found this recipe because someone had been asking for it. You may try adding a small can of green chiles and extra garlic. Maybe enchilada sauce instead of the tomato sauce...
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