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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years. Ingredients:
2 pounds of ground chuck |
2 cans of mexicorn (sold at most supermarkets) |
1 small can of cream-style corn |
1/2 package of cinch (or jiffy) brand cornbread mix |
1 1/2 cups grated cheddar |
2 8 oz cans of tomato sauce |
1 large onion |
1 green pepper |
1 tablespoon of chili powder |
1 medium package of frito corn chips |
8 oz red wine |
salt, pepper, garlic |
sliced black olives for garnish |
Directions:
1. Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish.
2. Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake at 400°F for 35-45 minutes.
3. 10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup of cheddar cheese. Garnish with sliced black olives.
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