45 minutes ago
Monday, February 15, 2010
I have seen this recipe on the blogosphere forever and have always been intrigued with it.
A Tamale Pie that has nothing to do with Mexican tamales which are wrapped in corn husks, but I guess since this has a cornbread "crust" around the filling, it got the name "tamale pie".
I think it's really just chili with a cornbread crust.
Whatever you want to call it, it was VERY GOOD!
An easy casserole to make on a Sunday. I came up with my own recipe, but you could use any type of canned bean, with or without the cheese is fine.
You could even substitute ground turkey for the ground beef.
Use whatever you have in the house. I had to borrow a green pepper from my mother in law, but other than that, everything was in the cupboard.
Here is how I made it:
Chili w/ a Cornbread Crust:
1.5 lb. of lean ground beef
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 cup of defrosted frozen corn
1 can of black beans, rinsed and drained (kidney beans are good too)
1 14 oz. can fire roasted tomatoes
2 tsp cumin
2 tsp chili powder
1 Tbsp of adobo sauce (if you like a little spice)
1 cup of mixed Mexican cheese blend or Cheddar
8 oz. package of Jiffy cornbread mix (or a cup of cornmeal)
1/3 cup of whole milk
Grease a 8" x 8" baking dish and set aside.
In a heavy skillet, cook your ground beef with the onions, garlic and peppers, about 8 minutes. Drain any fat from the pan.
Add your cumin, chili powder, tomatoes, beans, corn, adobo, and any other things you decide to throw in the pan! Cook about 5 minutes.
Turn off the heat and fold in the grated cheese.
Pour this into the greased casserole dish.
Mix package of dried cornbread mix w/ the egg and milk and using a rubber spatula, spread evenly over the chili to cover the casserole.
Bake at 375F for about 30-35 minutes until top is brown.
Let rest 10 minute before serving.
I decorated the top with a heart made out of pimentos, because that was the kind of mood I was in.