Sunday, April 5, 2009

Tamale Pie

Mom's Tamale Pie

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, undrained
  • 1-1/2 cups chopped fresh tomatoes
  • 5 tablespoons tomato paste
  • 1 envelope chili seasoning
  • 1-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cups cooked grits (prepared with butter and salt)
  • 1-1/2 teaspoons chili powder, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese


In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.
Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder.
Bake, uncovered, at 325° for 20-25 minutes or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

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