Monday, July 2, 2007

Evelyn's Tamale Pie

This has to be my favorite casserole and it is as uncomplicated as a Tamale Pie can be; I know because I lost the recipe and spent hours pouring over recipes on the Internet trying to replace it. But as luck, or the blessings from a very special aunt would have it, I found it in her own handwriting.

1lb ground chuck
1 onion
1 diced Bell pepper
1 large can of Las Palmas enchilada sauce
1 can cream of corn
2C yellow corn meal
1 can pitted black olives
1 small can chopped olives
1 small can diced Ortega chilies
1 small can Del Monte sauce & water

Brown the Bell pepper and onions together, then add the chuck and brown that also. Mix all ingredients, adding the cornmeal last, 1/2C at a time. Bake in a 325 degree oven for 30 minutes or up to an hour until the cornmeal is firm.

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