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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tamale pie is a casserole that combines the ingredients found in old-fashioned tamales. This one takes a fraction of the time & comes out great. All it needs is a salad & you've got a nutritious, tasty meal. Ingredients:
1 lb lean ground beef |
2 small onions, chopped |
3t chile powder, mild to medium-hot, like ancho or pasilla |
3/4 cup medium-grind yellow cornmeal |
1 1/4 cups whole milk |
2 large eggs, beaten |
1 tsp salt |
pinch ground cumin |
1 (16oz) can stewed tomatoes, drained and chopped |
3-4 ears fresh corn off the cob, 2 cups frozen corn, or 1 can drained whole kernel corn |
1 (14oz) can pitted ripe black olives, drained and coarsely chopped or halved |
1 1/2 cups cheddar or combination cheddar/monterey jack, shredded |
1-2t olive oil |
Directions:
1. Coat the slow cooker with nonstick cooking spray.
2. Brown the beef and onions until the meat is no longer pink and the onion is limp.
3. Drain fat from the pan and sprinkle the meat with the chile powder.
4. Cook for 1 minute, then transfer to the slow cooker.
5. In a large bowl, whisk together the cornmeal, milk, egg, salt, and cumin until smooth.
6. Stir in the tomatoes, corn, and olives, then pour into the cooker and stir to combine all the ingredients.
7. Cover and cook on high 3-4 hours. (I don't see why cooking it on low for 7-8 hours wouldn't work.)
8. Sprinkle the cheese over the top, drizzle with oil, cover, and continue to cook, on high for 10 more minutes, to melt the cheese.
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