I just threw this together a few weeks ago with things I had on hand.
My husband loved it enough that he asked me to write down what I had
done so I could repeat the dish. Not fancy but tasty.
terry
Terry's Tamale Pie
Serves 8
Recipe By: Terry Pogue
1 pounds Ground beef
1 medium Onion -- roughly chopped
1 can Pinto beans - large can
1 can Rotel Tomatoes
4 tablespoons Chile Powder -- or to taste
3 tablespoons Cumin -- or to taste
1 teaspoons Salt
1 can Black olives -- drained and coursely chopped
1/2 freshTomato -- chopped
3/4 cup Corn meal
2 large Eggs -- beaten
1 1/4 cup Milk -- whole
1 1/2 cup Cheddar or Jack Cheese
Coat 6 quart slow cooker with nonstick cooking spray. Heat a medium size
nonstick skillet over medium heat. Add the beef and onions and cook until
the meat is no longer pink and the onion is limp, using a wooden spoon to
break up the meat. Add the chile powder and cumin and cook for a minute.
Add the beans, tomatoes, and olives. Cook for 1 minute and transfer the
meat and onion to the slow cooker. In a large bowl, whisk, together the
cornmeal, eggs, and milk and whisk until smooth. Pour the mixture into
the cooker and stir to combine all the ingredients. Cover and cook on
HIGH for 3 to 4 hours. Sprinkle the cheese over the top, drizzle with the
oil, cover, and continue to cook on HIGH for 10 minutes more to melt the
cheese. Serve spooned directly from the crock.
Exported from A Cook's Books -- Recipe management for Macintosh
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