Tamale Pie
Ingredients
- 1 onion
- 1 green pepper
- 1 stalk celery
- 1 clove garlic
- 1 lb ground beef
- 1/2 tsp each salt and pepper
- 1 15 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans, rinsed and drained (or 1 1/2 c. fully cooked dried beans)
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp cocoa powder
- 1 tsp salt
- 1/8 – 1/4 tsp cayenne pepper
- 3 cup water
- 1 tsp water
- 2/3 cup cornmeal
- 1 tbsp butter
- 1/4 tsp pepper
Instructions
- Dice onion, green pepper and celery. Mince garlic. Refrigerate until using.
- Place ground beef in a large skillet. Add the diced and minced veggies. Season with salt and pepper. Cook until meat is fully browned. Drain grease. Stir in crushed tomatoes, tomato sauce, kidney beans, chili powder, cumin, cocoa powder, 1 t. salt and cayenne pepper. Stir until well combined. Pour into a 13×9 casserole dish. Cover and refrigerate until using.
- + 20 – 25 minutes baking time Bring 3 c. water to a boil. Stir in the salt. Slowly pour in the cornmeal, stirring constantly with a whisk or wooden spoon. Reduce heat and continue cooking until thick and creamy, about 5-10 minutes. Stir in the butter and black pepper. Pour over the chili mixture in the casserole dish. Bake at 350 degrees for 20-25 minutes, until cornmeal mixture is just lightly browned.
Notes
This would also be the perfect treatment for leftover chili, if you’re lucky enough to ever have some on hand.