Tamale Pie Casserole
This great tasting tamale casserole has an easy cornmeal crust topped with a chili-seasoned ground beef filling and cheddar cheese.
2 1/2 cups cold water
1 teaspoon salt
1 1/4 cups white or yellow cornmeal
1 pound ground beef
1 medium onion, chopped
1 (14-ounce) can chili con carne (with or without beans)
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 (2.25-ounce) can sliced black olives, drained
1 (8.5-ounce) can cream-style corn
2 cups shredded cheddar cheese
- Preheat oven to 350°F (175°C).
- For crust combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly, until thickened and very stiff, about 10 minutes. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
- For filling, cook the ground beef in a large skillet with the onion; drain. Add remaining ingredients, except cheese, and heat to boiling; simmer for 5 minutes and remove from heat. Pour over cornmeal crust; sprinkle evenly with cheese and bake for 30 minutes.
Makes 6 servings.