azalee's tomale pie

★★★★★ 3 Reviews
JoEllen1946 avatar
By JoEllen Fortenberry Ford
from Vallejo, CA

My mother did not have a recipe book or write them down. I had to watch and then put it down i writing myself. In 1960 I discovered how to this in high school and wrote down her Tomale Pie.It was probably the last thing she made for all us because she knew we loved it. We would put the green chiles chopped in with the olives today, but AzaLee did not.

★★★★★ 3 Reviews
serves 6-8 servings
prep time 30 Min
cook time 30 Min

Ingredients For azalee's tomale pie

  • 1 lb
    ground beef
  • 1
    onion, chopped
  • 1
    red bell pepper
  • 1 can
    corn, creamed
  • 1 can
    tomatoes, stewed or chopped, 14 oz.
  • 1 can
    black olives, chopped
  • 1/2 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 1 c
    water
  • 2
    eggs, beaten together
  • 1 1/2 c
    grated cheese, chedder or mix with jack
  • 1 can
    green chiles, mild chopped (this is a new option)
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How To Make azalee's tomale pie

  • 1
    IN large skillet,brown the ground beef, draining as neccesary. Add and brown chopped onion and bell pepper. Add one can of creamed corn, tomatoes without draining and add olives, chopped or broken, and old fashioned mild chile powder,such as Grandma's Chile Powder. (Or, heat it up to your liking!)
  • 2
    Stir and cook mixture until all is very hot and comes to a boil. Meanwhile, make a paste of one cup of cornmeal and 1/2 cup of flour with 1/2 hot water. Pour into the skillet of meat mixture. Cook on medium heat until the mixture is thickened. At this point, add two eggs beaten together, and pour in, stirring until they are completely absorbed.
  • 3
    Pour into large rectangular ovenproof glass pan. You can let it set up at this point,refrigerated and covered tightly with foil or glass, before adding the cheese, from two hours to overnight. Top with cheese and heat through in oven at 350 degrees for about 25 minutes, uncovered until cheese is all melted but not burned. Remove and stand a few minutes before cutting to serve.

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