Tamale Pie from Mama Seoul
Tamale Pie
2 lbs ground beef
1 large onion, chopped
1 28 oz can tomatoes
1 package taco seasoning mix
1 cup shredded jack cheese
1 4.5 oz can of black olives
3 cups water
1 cup corn meal
1 tsp salt
I add: 1 can of corn
1 can of any kind of beans (black, pinto, etc.)
1. Cook ground meat and onion until browned, drain.
2. Stir in tomatoes with liquid (if tomatoes, I chop them) seasoning mix, cheese, olives, corn and beans. Spoon into baking dish.
3. In 2 quart pan cook water, crn meal and salt stirring constantly until mixture is very thick.
4. Pour cornmeal mixture over meat mixture.
5. Bake at 400 F for 30 minutes or until hot and bubbly.
I was trying to make Chili Poco Loco with the polenta topping from the Tamale Pie, but I mixed up the recipes and added a 28 oz. can of whole tomatoes instead of the tomato paste because I was looking at the other recipe. It really didn't matter, though.
You can tell by her notes that she is a very flexible cook and can naturally balance things. I cook the same way. Curt went to culinary school as a hobby and is much more precise. If we are missing an ingredient for something he wants to make he gets a little flustered. I can always find an acceptable substitute or change of plans.
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2 lbs ground beef
1 large onion, chopped
1 28 oz can tomatoes
1 package taco seasoning mix
1 cup shredded jack cheese
1 4.5 oz can of black olives
3 cups water
1 cup corn meal
1 tsp salt
I add: 1 can of corn
1 can of any kind of beans (black, pinto, etc.)
1. Cook ground meat and onion until browned, drain.
2. Stir in tomatoes with liquid (if tomatoes, I chop them) seasoning mix, cheese, olives, corn and beans. Spoon into baking dish.
3. In 2 quart pan cook water, crn meal and salt stirring constantly until mixture is very thick.
4. Pour cornmeal mixture over meat mixture.
5. Bake at 400 F for 30 minutes or until hot and bubbly.
I was trying to make Chili Poco Loco with the polenta topping from the Tamale Pie, but I mixed up the recipes and added a 28 oz. can of whole tomatoes instead of the tomato paste because I was looking at the other recipe. It really didn't matter, though.
You can tell by her notes that she is a very flexible cook and can naturally balance things. I cook the same way. Curt went to culinary school as a hobby and is much more precise. If we are missing an ingredient for something he wants to make he gets a little flustered. I can always find an acceptable substitute or change of plans.
Go here for more
