Valencia Tamale Pie Recipe #339005
For a light supper or luncheon, nothing equals this dish. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
by Molly53
1 hour | 30 min prep
SERVES 6
- 1 1/2 teaspoons salt
- 3 cups water, boiling
- 1 cup cornmeal or uncooked polenta
- 1 cup black olives, chopped
- 2 tablespoons butter or lard
- 1 onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 lb ground round or minced beef
- 2 cups tomatoes, cooked (canned is fine)
- 1 teaspoon chili powder (store bought, your own recipe or Chili Powder)
- Add salt to boiling water and stir in corn meal slowly; cook for 30 minutes.
- Add olives and set aside to cool.
- Melt butter and add onion, pepper and meat; mix thoroughly and cook until meat is brown.
- Add tomatoes, chili powder and remaining salt; simmer about 10 minutes.
- Butter a large casserole dish and pour in half the cooked cornmeal; add cooked meat and cover with remaining cornmeal.
- Bake in a 350F oven for 30 minutes.
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5 stars