Pronto Tamale Pie
This fast and flexible recipe could be used as a basic method to use up left overs from the night before.
The original recipe does not have any ground beef added to it, but if I made it today, I'm sure I'd include 1/2 lb of ground beef -- but as it is, it is still fast, cheap, and easy to make and best of all this tasty dish will fill up the kids and the husband very well.
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- 2 1/2 c
- cold water
- 1 tsp
- 1/2 tsp
- chili powder
- 1 1/4 c
- yellow cornmeal (can use white if prefer)
- 15 oz can chili con carne (or 1 3/4 c homemade)
- 2 1/2 oz can drained, sliced ripe olives
- 1/2 c
- chopped green pepper
- 1/2 c
- cream style corn
- 1/2 c
- shredded cheese (any kind)
MAKING LAYER 1:
MAKING LAYER 2:
1MAKING LAYER 1:
Combine cold water, chili powder, salt, and corn meal in saucepan and stir to combine and prevent lumps. Then bring to boil and reduce to cook over medium heat. Cook until quite thick (about 10 min) stirring frequently.
2Set aside 3/4 C of cooked cornmeal for top layer
3Use the rest of the corn meal to line the sides and bottom of a buttered 1 1/2 qt casserole dish. You are making a kind of "well" to hold the ingredients. Since this recipe has both a bottom and a top layer of the cornmeal mush it is more like a true tamale pie.
4MAKING LAYER 2 -- THE FILLING:
Combine chili con carne, green pepper, olives and corn in saucepan over medium heat. Heat until hot. Pour into casserole. (This is the flexible layer... you can add nearly anything that your heart desires and it will most likely be good -- feel free to experiment with ground beef, leave out the olives, add chilies, whole corn instead of cream corn, onion, even cheese, whatever, etc.!)
5Top with rounded tablespoons of the remaining corn meal mixture,
6Sprinkle all with shredded cheese
7Bake 350 about 25 minutes
Then look for the smiles!!