"occupant" <
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> Bothe the Chili Pot Pie and the Tamale Pie sound delicious. Wish there was a specific recipe to
> work from! In Canada Tamale Pie is unheard of and not available. Even Chilli Pot Pie is unknown.
>
> If you think I am hinting for general directions or recipe(s) be posted, you are right!
There are lots of tamale pie recipes around. Most not very good. Here is an assortment of goodish
ones. My own excellent one is at the bottom. Enjoy.
Charlie
TAMALE PIE #2
Recipe by: Scott Binder, rfc, 18APR98
2 lbs. ground beef 1 cup chopped onion 1 crushed garlic clove
1/2 tsp. salt
2/4 tsp. pepper 1 tbs. chili powder
3/4 tsp. hot pepper sauce 2 cups (16 oz.) canned cream style corn 2 cups (two 8 oz. cans) tomato
sauce 1 cup (4 oz. can) diced green chilies
4/2 cup (2.25 oz. can) drained sliced ripe olives 1 cup evaporated milk
5/2 cup water
6/4 cup butter
7/4 cup yellow cornmeal 1 cup (4 oz.) shredded Cheddar cheese 3 slightly beaten eggs
Brown beef with onions and garlic in a skillet. Drain off excess fat. Combine meat seasonings, corn,
tomato sauce, chilies and olives. Pour into a 13x9x2 inch baking dish.
Combine evaporated milk, water, butter and cornmeal in a saucepan. Cook over medium heat, stirring
constantly, until mixture is very thick, 5 to 10 minutes. Remove from heat. Stir in cheese and eggs
until blended. Spread cornmeal mixture evenly over meat mixture. Bake at 375F for 40 to 45 minutes
or until top is golden brown. Makes 8 servings.
PALESTINE HIGH TAMALE PIE
Source: Palestine High School, Palestine, __
1 lb. ground beef
8/2 cup chopped onion
9/3 cup chopped green pepper 1 lb. can tomatoes with juice
10/4 tsp. salt 2 tsp. chili powder 1 cup cornmeal
11.5 tsp. salt
12.5 tsp. chili powder
13.25 cups water 2 tsp. butter, melted
Brown beef slightly. Add onion and green pepper and cook until onion is tender but not browned.
Drain and add tomatoes, 3/4 tsp. salt and 2 tsp. chili powder and cook until thickened, about
15 minutes.
Mix cornmeal, 1.5 tsp. salt and 1.5 tsp. chili powder. Stir into water in a saucepan and bring to a
boil. Reduce heat and simmer, stirring frequently, until thickened.
Layer a baking dish with half the cornmeal mixture. Spoon meat mixture over the top and spread the
remaining cornmeal mixture over all. Brush with the melted butter and bake at 375F for 20 minutes or
until lightly browned. Makes 2 to 6 servings.
MICROWAVE CHEESEY TAMALE PIE
Source: unknown
1 lb. lean ground beef
14/4 cup chopped onion 1 clove garlic, minced
15.5 oz. can red kidney beans, drained 8 oz. can whole-kernel corn, drained 8 oz. can diced
tomatoes, drained reserving juice 4 oz. can chopped black olives 1 tbs. chili powder
16/4 tsp. salt
17/4 tsp. ground cumin
18/8 tsp. pepper 1 egg
19/2 cup yellow cornmeal
20/2 cup shredded longhorn Cheddar paprika
Crumble beef into a 1.5 qt. microwave safe casserole with lid. Add onion and garlic. Cover and
microwave on high 2.5 minutes. Stir, then microwave on high 2.5 to 4 minutes longer, or until meat
is no longer pink. Drain off excess fat. Stir in kidney beans and corn. Drain tomatoes and save the
liquid. Add the tomatoes, olives and seasonings to beef mixture stirring well. Cover and microwave
on high 7 to 11 minutes, or until hot and bubbly, stirring every 4 minutes.
Beat egg in a medium mixing bowl until frothy. Add reserved tomato liquid. Briefly stir in cornmeal.
Pour this mixture over the hot meat mixture. Sprinkle with grated cheese, then dust with paprika.
Microwave on high, uncovered, 2 to 5 minutes longer, or until cornmeal mixture is firm. Let stand 5
minutes before serving. 4 to 6 servings.
GERRIDEB'S TAMALE PIE
Source: unknown
1 large onion, chopped 2 garlic cloves, crushed 4 tbs. butter 2 lbs. lean ground beef 8 oz. can
tomato sauce 12 oz. can corn, drained and reserving liquid 1 tbs. chili powder salt pepper 4 oz. can
diced green chilies, drained 15 oz. can chili beans 16 oz. pkg. corn muffin mix 2 eggs
21/3 cup milk 1 tbs. dill 1 tbs. cumin
Brown onion and garlic in butter. Add beef, 1/2 lb at a time, breaking up with a fork, and sauté
until beef is browned. Return all meat to skillet and add tomato sauce, corn, chili powder, and salt
and pepper to taste. Simmer mixture 15 minutes.
Add green chilies and beans. If mixture is too dry, moisten with reserved corn liquid. Spoon mixture
into a 2 qt. baking dish. Cover and refrigerate for a few hours to allow flavors to mingle.
Remove chili mixture from refrigerator. Preheat oven to 400F. Stir dry corn muffin mix with eggs,
milk and herbs. Pour over chili mixture, smoothing it out, and bake for 10 minutes. Reduce heat to
350F and bake until top is nicely browned, about 30 minutes.
SPOON BREAD TAMALE BAKE
22.5 lbs. ground beef 1 cup chopped onion 1 clove garlic, minced
23/2 cup chopped green bell pepper
24.5 cups canned diced tomatoes 12 oz. can corn 1 tsp. salt
25.5 tbs. chili powder
26/4 tsp. pepper
27/2 cup cornmeal 1 cup water 1 cup pitted, black ripe olives
28.5 cups milk 1 tsp. salt 2 tbs. butter
29/2 cup cornmeal 1 cup grated Cheddar cheese 2 eggs, lightly beaten
Brown meat. Add onions, garlic and green peppers and cook, stirring, until onion is golden. Stir in
tomatoes and next 4 ingredients. Simmer 5 minutes. Stir in 1/2 cup cornmeal mixed with the water.
Cover and simmer 10 minutes. Add olives and Turn into 3 qt. casserole.
Heat milk, salt and butter and slowly stir in 1/2 cup cornmeal and cook. stirring occasionally,
until thickened. Remove from heat and stir in Cheddar and eggs. Spoon over the top of casserole and
bake at 350F for 40 minutes, covered. Serves 4 to 6.
THE BEST TAMALE PIE
Recipe By: Judy Gifford, posted by Charlie Gifford Notes by: Charlie and Barb S. Serving Size: 6
Preparation Time: 1:45 Categories: Entrees
Amount Measure Ingredient Preparation Method
30/4 pound ground beef 1 cup vegetable oil (see note) 15 ounces can pitted ripe olives drained 2
teaspoons salt 15 ounces can whole kernel corn drained 1 can diced tomatoes (28 oz can) undrained
1 cup yellow corn meal 3 teaspoons chili powder (see note) 3 eggs beaten 1 cup milk
Combine the ground beef, oil (I prefer corn oil), olives, salt, corn, and tomatoes in a large
saucepan. Mix well then boil, uncovered, for 20 minutes. Remove pan from heat and stir in remaining
ingredients, one at a time (3 beaten eggs = one ingredient, OK?), mixing well after each. (Mix the
eggs in quickly and thoroughly so they don't start to cook.)
Pour into a 9x13" baking dish and bake, uncovered at 350 deg for one hour.
This is the best tamale pie you'll ever eat! <<<<< Notes: The oil measure is CORRECT and required
for the proper consistency and texture of the finished product so don't fiddledick around with it,
OK? I use Gebhart's chili powder and a little more than 3 teaspoons. It shouldn't be hot. Note
that there is no crust or topping in this dish. Everything cooks together and becomes like one
giant tamale.
