Cornmeal Casserole Pie/Tamale Pie
---------------------------------
Crust:
1 c. yellow cornmeal
1 c. cold water
2 c. boiling water
1 T. butter or margarine
1 t. salt
Filling:
1 lb. ground beef
2 small onions, sliced
1/2 medium green pepper, chopped (about 1/2 cup)
3 T. yellow cornmeal
1 can (16-oz.) whole tomatoes
1 can (15-oz.) kidney beans, drained
1-2 t. chili powder
1 t. salt
1/2 t. crushed dried chiles
1/4 t. garlic powder
1/2 c. shredded taco-flavored or Cheddar cheese
Garnish:
shredded lettuce
Preheat oven to 350 degrees Fahrenheit.
Mix 1 cup cornmeal and the cold water in 2-quart saucepan. Stir in
boiling water, butter, and 1 teaspoon salt. Cook over medium heat,
stirring constantly, until mixture thickens and bubbles; reduce heat.
Cover and simmer 5 minutes, stirring occasionally. Spread evenly over
bottom and side of greased 3-quart casserole. Bake uncovered 15 minutes.
While cornmeal crust is baking, prepare filling. Cook and stir ground
beef over medium heat until light brown; drain. Stir in onions, green
pepper, 3 tablespoons cornmeal, the tomatoes (with liquid), beans, chili
powder, 1 teaspoon salt, chiles, and garlic powder. Pour into crust;
sprinkle with cheese. Bake uncovered until bubbly, about 35 minutes.
Serve on lettuce in bowls.
Makes 8 servings.
(
geocities.com/heartland/8098) (
geocities.com/heartland)