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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is one of those old recipes that tastes like the school lunchroom tamale pie. I always ate in the lunchroom on the day they served this. It is also one of the recipes that I just do, so prep time is an estimate only. Ingredients:
2 cups cornmeal |
2 cups cold water |
4 cups boiling water |
1 lb ground chuck |
1 onion, chopped |
1 teaspoon garlic powder |
2 teaspoons salt, divided |
1 (16 ounce) can tomatoes, crushed |
1 bell pepper, chopped |
1/8 teaspoon black pepper |
1 tablespoon chili powder |
non-fat cooking spray |
2 tablespoons butter |
Directions:
1. Brown ground chuck.
2. Add onion, bell pepper, and cook until tender.
3. Add chili powder, black pepper, garlic powder, 1 teaspoons.
4. salt and tomatoes.
5. Simmer for 10 minutes and keep warm.
6. Mix cornmeal with cold water.
7. Add boiling water and cook about 10 minutes, or until thick.
8. Add 1 teaspoons salt, stir well.
9. Spray a 9 x 13-inch casserole dish with cooking spray.
10. Use 2/3 of cornmeal mixture on bottom& sides of casserole dish.
11. Pour meat mixture into casserole dish.
12. Spread the remaining 1/3 of cornmeal mixture over meat mixture.
13. Dot with margarine.
14. Bake at 375°F for 40 minutes.
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