Texas Tamale Pie

Ingredients

• 14 C. uncooked cornmeal
• 42 C. Boiling Water
• 2 Tb. Margarine
• 1 C. grated Jack or American Cheese
• 1 Lb. Ground Lean Beef
• 2 Tb. Wesson Oil
• 1 minced Clove Garlic
• 3/4 C. Chopped Onion
• 7 14 C. chopped Celery
• 1-42 can Tomatoes (2% C.)
• 1 #2 can whole kernel Corn
• 1 Tb. Salt
• 1 Tb. chili powder
• 1 tsp. Worcestershire
• 2 C. Cornmeal
• 1s C. ripe olives cut up

Method

1. 1

   Cook beef lightly in oil, add garlic, onion, celery, tomatoes, corn, salt, chili, and Worcestershire sauce.

2. 2

   Stir in cornmeal and some olives.

3. 3

   Line greased casserole with cornmeal mixture, pour filling in, and top with remaining cornmeal, cheese, and olives.

4. 4

   Bake for 45 minutes at 350°F.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 36. The excerpt below is the record exactly as published.

TEXAS TAMALE PIE Cornmeal Mixture: 14 C. uncooked corn- ie tsp. Salt meal 42 C. Boiling Water 2 Tb. Margarine 1 C. grated Jack or American Cheese Method: Slowly stir cornmeal and salt into boiling water, cover and cook over low heat or in double boiler for 30 minutes. Remove from heat and blend margarine and 3/4 C. of the cheese. Cool slightly. FILLING: 1 Lb. Ground Lean Beef 2 Tb. Wesson Oil 1 minced Clove Garlic 3/4 C. Chopped Onion 7 14 C. chopped Celery 1-42 can Tomatoes (2% C.) 1 #2 can whole kernel Corn 1 Tb. Salt (about 2 C. drained) 1 Tb. chili powder 1 tsp. Worcestershire 2 C. Cornmeal Sauce 1s C. ripe olives cut up

Cook this with the app: pantry check, scaling, and the assistant.